Ultimate Vegan Lasagna

Ingredients:

olive oil

1 large onion, chopped

1/2 cup fresh basil, chopped

2 packages (14 oz each) water packed tofu, firm or extra firm

a few handfulls of fresh spinach, coarsely copped

1/2 cup soy sour cream (Tofutti brand is good)

1/2 cup soy cream cheese (Tofuttie brand again - if you don't have any cream cheese on hand, you can use 1 cup of the sour cream instead of both sour cream and cream cheese)

1/4 cup lemon juice

1/4 cup sugar (I use cane sugar, since it is less refined)

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 large jar of Pasta Sauce, low sodium

~12 lasagna noodles, no boil kind

12 oz soy burger crumbles

1 cup Daiya non-dairy shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. 

Pour about 1 Tbsp olive oil in the bottom of a skillet and heat over medium-high heat.  Add onion and saute until soft and translucent. 

To make Filling:

Drain the tofu and pat dry with a paper towel.  Place in a large bowl and mash tofu with a potato masher.  Add onion, basil, spinach, sour cream, cream cheese, lemon juice, sugar, salt, garlic powder and onion powder and mix together until combined.

To make Lasagna:

Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.  Top with 4 lasagna noodles, overlapping noodles as necessary.  Top noodles with 1/2 of the filling.  Ladle another layer of sauce on top of the filling.  Top with another layer of lasagna noodles.  Top the noodles with the remaining 1/2 of the filling.  Top filling with the soy burger crumbles.  Ladle another layer of sauce over the crumbles.  Top with the top layer of lasagna noodles.  Finally top noodles with the remaining sauce.  

Cover with foil and bake for 30 minutes.  Uncover and bake for an additional 15 minutes.  Top with cheese and place back in the oven for 5 minutes until cheese is melted.

Serve with a tossed garden salad or steamed vegetable and garlic toast for a complete meal.

Recipe adapted from: http://www.vegetariantimes.com/recipe/ultimate-vegan-lasagna/ and Give Them Something Better by Stephanie Howard and Sarah Frain