this is not a vegan recipe. but it’s incredibly light for lasagna, because almost all of the cheese has been replaced. it came about on sunday night, because even though i didn’t feel like going to the grocery store, i wanted something homemade. and delicious. and it was a beautiful afternoon, and the trip to the grocery store was even nice.
- 1 container light firm tofu, pressed
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 1/2 tsp salt
- 2 tsp minced garlic
- 1/2 tsp onion powder
- 2 tbsp nutritional yeast
- 16-ounce can artichoke hearts, drained, roughly chopped
- 10-oz package of frozen spinach, thawed, drained
- about 10 lasagna noodles
- 28-oz can crushed tomatoes, plus about 1 cup pasta sauce
- reduced fat shredded cheese (i went for a mexican blend plus pecorino romano, and it fit the non-traditional recipe really well)
- pre-heat the oven to 350 degrees.
- mash together the tofu, lemon juice, oregano, salt, garlic, onion powder and nutritional yeast. if necessary, cook the lasagna noodles according to package instructions (i found no-boil noodles on sunday! they worked very well, and soaked up some of the tomato sauce).
- coat the pan with cooking spray, then: a thick layer of sauce, a layer of lasagna noodles, half the tofu mixture, half the artichokes, and half the spinach (squeeze out excess water from both veggies).
- continue layering until everything is gone, finishing with a layer of pasta and sauce.
- cover and bake for 45 minutes.
- uncover, sprinkle a few handfuls of cheese on top, and bake an additional 10 minutes.
i still can’t believe how simple it was to make lasagna. i sort of channeled fran, with her thinking of “layer anything you want into it, and it will be delicious.” and i LOVE the swap from ricotta to tofu. my mom tried it, knowing it was tofu, and still said it was great. success.