Vegan Lasagna

Ingredients:

6 whole wheat lasagna noodles, cooked to al dente

Fresh spinach and/or Kale, chopped - about 3-4 cups chopped (more or less based on your taste)

1/2 tsp salt

1 tsp garlic powder

2+ cups spaghetti sauce, low sodium

6 oz non-dairy cheese alternative

1 recipe of tofu ricotta, as follows:

8 ounces extra firm tofu, drained and crumbled by hand or with a potato masher

1 tsp lemon juice

1 clove garlic, minced

4-5 handfulls fresh basil leaves, chopped

1 tsp olive oil

2 Tbsp nutritional yeast flakes

salt and pepper to taste

Directions:

Preheat oven to 375 degrees.  Cook lasagna noodles per package directions until al dente.  

Begin by making the tofu ricotta.  In a medium bowl, crumble tofu by hand or with potato masher.  Once crumbled, add remaining ingredients and mix together.  Add chopped spinach and stir into mixture.  Once prepared, it can be used immediately, or it can be covered and stored in refrigerator for later use.

Once noodles have cooked, spread a thin layer of tomato sauce on the bottom of a 2 quart (7 x 9 inch) baking dish.  Place 2 noodles in the bottom of the dish.  Top noodles with 1/3 of the tofu mixture, 1/3 shredded cheese, and 1/3 of the sauce.  

Continue to layer with noodles, ricotta, shredded cheese, and sauce.  On the third and final layer, top with shredded cheese.  

Cover with foil and bake for 40 minutes.  Uncover and bake for an additional 10 minutes.

Cut and serve with steamed broccoli and garlic toast.

Recipe adapted from http://www.theverdantlife.com/2009/11/meatless-monday-classic-vegan-lasagna.html