From January 2012:
I have always loved lasagna. And through the years i have experimented with various vegetarian options. Now that my daughter is vegan (for the month of January), i came up with a lasagna that is so incredibly easy and tasty and she loves it (as does my husband!).
12 Whole Wheat Lasagna noodles (uncooked)
5 C Tomato Sauce
1 package organic firm tofu
1 C vegan-style mozzarella (i like the daiya brand)
5 C spinach or a combination of spinach and kale
1/4 C chopped fresh parsley
Preheat oven to 375 degrees.
In a large saucepan, fill with water and cook the lasagna noodles. While the noodles are cooking, spread a thin layer of tomato sauce on the bottom of a 9″ x 12″ pyrex dish. Once noodles are finished cooking, place first layer on top of the sauce. Crush the tofu with your hands and mix in to a bowl filled with the tomato sauce. Now layer the tomato sauce mixture on top of the noodle layer. Then layer the spinach on top. Next place another layer of the noodles followed by the tomato sauce/tofu mixture followed by spinach and continue layering until you’ve used up the noodles. Finally, sprinkle the vegan mozzarella on top followed by fresh parsley.
Place in oven and bake for 30 minutes. When finished, remove from oven and wait ten minutes to serve.
Goes beautifully with salad!