1 (12 ounce) package tofu, crumbled
1 tablespoon chopped fresh parsley or parsley flakes
4 teaspoons vegan chicken-flavored seasoning (I use Butler Chik-style Seasoning)
2 teaspoons lemon juice
1 teaspoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
4 cups soy curls, soaked in warm water for 10 minutes (I use Butler Soy Curls)
1 onion, chopped
4 tablespoons vegan chicken-flavored seasoning (I use Butler Chik-style Seasoning)
1 (3 pound) jar spaghetti sauce
1 (16 ounce) package lasagna noodles, soaked in warm water for 10 minutes
1/2 (10 ounce) package frozen spinach, thawed
1 (8 ounce) package vegan cheese, shredded (I use Daiya mozzarella shreds)
1. Preheat oven to 350 degrees F. For tofu crumble, in a bowl, combine the tofu, parsley, seasoning, lemon juice, olive oil, garlic powder, and salt. In a skillet, saute drained soy curls, onion, and seasoning until the curls arel lightly browned.
2. Spread a thin layer of spaghetti sauce on the bottom a large, deep lasagna pan. Gently lay down lasagna noodles on top of the spaghetti sauce. You may have to cut one or two to make them fit. Spread another layer of spaghetti sauce. Then sprinkle layers of soy curls, tofu crumble, spinach, and vegan cheese.
3. Pour another layer of spaghetti sauce. Again sprinkle your filler ingredients, then spaghetti sauce. The trick with lasagna is to always have spaghetti sauce on both sides of your noodles. I usually do two or three layers.
4. Finish layers with spaghetti sauce, tofu crumble, and vegan cheese. Bake for 50 to 60 minutes. I find it is better to let it cool overnight so the flavors can soak in, then reheat and enjoy!
Source of recipe: I wrote this recipe.