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Yield15servings
This luscious lasagna always gets rave reviews, but unlike other lasagna that’s full of artery-clogging cheese, this healthy lasagna is plant-powered and offers a good dose of fiber and other nutrients.
Drain tofu well. (This can be done by putting tofu in a colander, placing something heavy on top, and setting aside for 10 to 15 minutes. Or you can use a tofu press.)
Gather remaining ingredients.
When tofu has drained, crumble into a mixing bowl. Add seasonings, spinach, and carrots. Mix well. SEE DIAGRAM BELOW (IN POST) FOR AN EASY GUIDE TO ASSEMBLING LASAGNA.
Spread 1 cup of tomato sauce onto bottom of an oiled, 9-inch x 13-inch baking dish.
Place 3 to 4 lasagna noodles over tomato sauce.
Distribute 1 cup of tomato sauce over noodles.
Distribute half of tofu mixture over sauce.
Pour approximately 3/4 cup of cheese sauce over tofu.
Place 3 to 4 lasagna noodles over cheese sauce.
Distribute 1 cup of tomato sauce over noodles.
Distribute remaining tofu mixture over sauce.
Pour approximately 3/4 cup of cheese sauce over tofu.
Place 3 to 4 lasagna noodles over cheese sauce.
Pour remaining tomato sauce over noodles.
Drizzle remaining cheese sauce over all.
Cover and bake at 400°F until noodles are cooked. Time will vary depending on type of noodles used. Regular oven-ready noodles take about 40 to 45 minutes. Tinkyada Gluten-Free noodles take about 60 to 65 minutes. Check noodles with a fork; when they are soft, lasagna is done.
Notes
1. The cheese sauce in the recipe is great for topping this lasagna and is what I use most of the time. But if you'd like a cheese that shreds (like the one in the picture), you can use this cheese recipe.
2. Allow lasagna to set for about 5 to 10 minutes before cutting to make it easier to cut and serve.
Make Ahead Tip: Lasagna can be baked ahead of time and reheated at 350°F for 45 minutes.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2017/12/amazing-vegan-lasagna.html