Vegan Layered Lasagna

• 1 14-ounce package extra firm tofu
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground nutmeg
• 1 package vegan crumbles or 2 cups TVP
• 2 cups vegetable broth, if using TVP
• 1 tablespoon olive oil
• 6 cups red marinara sauce
• 1 12-ounce package lasagna noodles
• 8 ounces raw spinach
• ½ cup vegan mozzarella shreds
1. Preheat the oven to 375oF.
2. To create tofu-ricotta, drain and mash the tofu in a mixing bowl. Add the lemon juice,
salt, garlic powder, Italian seasoning, and nutmeg. Set aside.
3. If using vegan crumbles, break up in a small frying pan with the tablespoon of olive oil.
Fry for about 5 minutes, stirring occasionally. Once it starts to turn golden and crispy,
remove from heat. If using TVP, soak it in the 2 cups of boiling broth.
4. Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch pan.
5. Prepare the dry noodles by spreading the tofu-ricotta evenly on each piece. Place 1
layer of noodles on the bottom of the pan. Place a layer of spinach leaves on top of the
noodles, followed by half of the vegan crumbles or TVP.
6. Then pour 1 cup of marinara sauce, making sure it is evenly distributed over the whole
pan. Repeat with the second half of your ingredients. Top with a final layer of noodles,
the last cup of marinara sauce, and the half cup of vegan cheese.
7. Cover with foil and bake for 35-45 minutes, until the sauce is bubbling. Uncover and bake
for an additional 5 minutes. Allow to cool and set for at least 15 minutes before serving.
 
Serves 6-8