From craving to table
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions. Drain and set aside.
- 3
In a skillet, heat olive oil over medium heat. Add garlic and spinach, sauté until wilted. Set aside.
- 4
In a food processor, crumble the tofu. Add lemon juice, egg, basil, oregano, salt, and pepper. Blend until smooth and creamy.
- 5
Fold the sautéed spinach into the tofu mixture to create the tofu ricotta.
- 6
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- 7
Layer 4 lasagna noodles over the sauce. Spread half of the tofu ricotta mixture, then 2/3 cup marinara sauce, and 2/3 cup mozzarella cheese.
- 8
Repeat layers: noodles, remaining tofu ricotta, sauce, and mozzarella.
- 9
Top with the final layer of noodles, remaining marinara, mozzarella, and sprinkle with Parmesan cheese.
- 10
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, until bubbling and golden.
- 11
Let cool for 10 minutes before slicing and serving.