Not-so-Classic Lasagne

No one turns down lasagne, and, with this recipe, your guests will ask for seconds.

This recipe can be found on page 42 of Soak Your Nuts: Karyn’s Conscious Comfort Foods Cookbook.

Yields 12 servings
Ingredients:

• 11⁄2 pounds extra-firm tofu, drained
• 11⁄2 teaspoons nutritional yeast flakes
• 11⁄2 teaspoons ground cumin
• 1⁄2 cup olive oil
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 1⁄2 yellow onion, chopped
• 1 tablespoon chopped garlic
• 2 pounds frozen spinach, thawed and squeezed dry
• 2 tablespoons tamari (optional)
• 12 to 15 whole wheat lasagna noodles
• 4 cups Tomato Sauce
• 1⁄2 cup shredded soy mozzarella cheese

Directions

1. Preheat the oven to 350 degrees F.
   Crumble the tofu into a medium bowl with your hands. Sprinkle with the nutritional yeast and cumin. Mix well. Set aside.
2. Heat the oil in a large skillet on medium heat. Add the bell peppers, onion, and garlic. Cook and stir for 5 minutes, or until the onion is translucent.
3. Add the tofu mixture. Cook and stir another 10 minutes, or until golden brown. Set aside. Cook the spinach and tamari in a medium saucepan on medium heat just until heated through. Set aside.
4. Cook the lasagna according to package directions until al dente. Drain. Set aside.
5. Pour 11⁄2 cups of the Tomato Sauce into a 13 x 9-inch baking pan. Layer 4 or 5 noodles in the pan. Spread all of the tofu mixture onto the noodles.
6. Layer another 4 or 5 noodles on top of the tofu mixture.
7. Pour 1 cup of the Tomato Sauce over the noodles. Spoon the spinach mixture evenly over the Tomato Sauce.
   Layer the remaining 4 or 5 noodles over the spinach mixture. Pour the remaining 11⁄2 cups of the Tomato Sauce over the noodles. Sprinkle the soy cheese over the
   top.
8. Cover the lasagne with aluminum foil.
9. Bake for 30 minutes. Let sit for 15 to 30 minutes before serving.

Enjoy!

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