Non-Dairy Spinach Lasagna
No need to pre-cook the lasagna noodles. They’ll cook while it’s baking!
What you'll need
Super Easy Oil-Free Vegan Tomato Sauce
Vegan Parmesan Cheese Topping
extra firm tofu
drained and pressed
fresh baby spinach
packed (Push it down and make room. No wimpy cups.)
whole wheat lasagna noodles
How you'll do it
Preheat oven to 350°.
Add tofu, spinach, garlic, herbs, and salt to food processor. Blend until smooth.
Cover bottom of 9×13 baking dish with a layer of sauce and add a layer of lasagna noodles on top.
Spread about a third of the spinach mixture evenly on top of the noodles. Cover with another sauce layer, then noodles.
Repeat until you have 4 layers of noodles, including the bottom. Cover the top noodles with another layer of sauce.
Generously sprinkle (don’t be shy) Parmesan Cheese Topping on the top.
Cover with foil and bake for 1 hour.
Remove from oven, uncover, and let cool for at least 10 minutes before serving.
Non-Dairy Spinach Lasagna - KevCooksPlants.com