I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his. The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto. Will report back when I do!
inspired by Daily Garnish
3 medium zucchini
2 medium yellow squash
16 oz. baby portobello mushrooms, sliced
1 medium onion, chopped
3 garlic cloves, chopped
1 28 oz. can crushed tomatoes
1 Tablespoon frozen basil (or 1 tsp. dried, or 1/4 cup fresh)
1/4 teaspoon crushed red pepper
1/4 cup sherry (optional)
1 block firm tofu
1 package frozen spinach
1 1/2 Tablespoons nutritional yeast
1 teaspoon dried oregano
1 teaspoon kosher salt
1 box lasagna noodles (I used the Barilla no cook noodles)
In a large pot, heat olive oil over medium. Add in zucchini, squash, mushrooms and onion and saute for 5-10 minutes. Add in garlic.
Pour in crushed tomatoes, basil, red pepper flakes and sherry. Allow to simmer for 10-15 minutes.
Meanwhile, press tofu to remove excess water. I do this by layering it between paper towels on a cutting board and putting my cast iron skillet on top. Anything heavy will do.
Defrost the spinach and drain well. I put mine in a sieve lined with paper towels, wrapped the paper towels over the top and put a heavy can on for a few minutes. We're all about draining liquid around here today, apparently.
In the bowl of a food processor, combine tofu, spinach, nutritional yeast, oregano and kosher salt.
Time to construct your lasagna. Spread a layer of sauce in the bottom of a 9x13 baking dish. Add a layer of noodles, and then spread a third of the tofu spinach mixture over the top. Repeat twice. After the final layer of noodles, cover with remaining sauce.
Cover lasagna with foil and allow to sit for at least 30 minutes.
Bake at 375 degrees for 45 minutes, covered.
Allow to sit for 5-10 minutes after removing from the oven.