Easy Weeknight Lasagna is just that. Easy! They'll think you slaved over a hot stove for hours! It’s okay, we won't tell.
1 8-ounce box lasagna noodles, prepared
12 ounces extra firm silken tofu
24 ounce jar of your favorite marinara sauce
8 ounces vegan mozzarella, shredded
4 ounces fresh baby spinach, finely chopped
small can sliced black olives, finely chopped (optional)
Wrap the tofu in a clean kitchen cloth and place a large heavy object on top. Allow to rest for 10 to 20 minutes to force the excess water out.
Bring a large pot of heavily salted water to a boil. Drop in the lasagna noodles, and cook according to package directions. Remove from heat and run under cool water to stop the cooking process. Strain and pat noodles dry with a clean towel. Lay flat on a plate until you're ready to assemble the lasagna.
In a medium bowl, using a potato masher, mash the tofu into small pieces. Add 3/4 of the marinara sauce, spinach, and olives. Stir to combine.
Line the bottom of a 8 x 8 inch baking dish with a thin layer of the marinara mixture, and begin building your lasagna by layering the rest of the ingredients:
First, add a single layer of lasagna noodles. Next, spread a few tablespoons of the tofu mixture over the noodles, then add a sprinkling of mozzarella, and begin again with the next layer of noodles. Continue until you have three full layers, finishing with a layer marinara and cheese.
Bake covered at 350° for 50 minutes. Remove foil and return to the oven for an additional 10 minutes.
Let stand for about 10 minutes before serving.
Serves 4 to 6
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