RickSpace

This recipe is originally derived from Linda Evans’ Best Ever Vegan Lasagna. I don’t have a link for that, but I found it somewhere online.. or maybe Shaina did. Regardless, I modified it both for preference and necessity. We enjoyed this immensely, both upon first serving and as left-overs for about a week.

- 8 oz box lasagna noodles
- 1 15-oz can diced tomatoes
- 1 25-oz jar Tomato Basil Marinara (Trader Joe’s is vegan for sure, but you can look around for another brand. i got ours from walmart.)
- 2 10-oz pkg frozen chopped spinach, drained and thawed
- 20 oz firm tofu
- 2 T apple cider vinegar
- 2 T olive oil
- 8-10 small basil leaves
- 2 t sea salt
- 2 cloves garlic
- 3 T tahini
Mushrooms:
- 3 C thinly sliced mushrooms sauteed in…
-…1.5 T butter alternative (or vegan oil)

* Heat oven to 350 degrees
* Cook lasagna as directed
* Mix together tomatoes and tomato basil sauce
* In blender or food processor, puree the tofu, vinegar, olive oil, basil leaves, salt, garlic and tahini.
* In large bowl, add thawed spinach to “cheese” (tofu, vinegar, etc) mixture and stir until well mixed.
* Pour 1 C of tomato mixture in the bottom of 9×13-in baking dish.
* Layer the ingredients as follows:
1) noodles
2) “cheese” mixture
3) noodles
4) “cheese” mixture
5) noodles
6) remainder of tomato mixture

*Bake at 350 for 50-60 minutes or until bubbling