Overstuffed Veggie & Tofu Lasagna
9 lasagna noodles
olive oil, to taste
1 red bell pepper, chopped
1 cup frozen spinach (fresh is good too)
1 cup mushrooms, sliced
1/2 white onion, chopped
5 cloves garlic, divided, minced
1 package (16 ounces) firm tofu
salt and pepper, to taste
oregano, to taste
fresh parsley, chopped, to taste
vegan parmesan cheese, to taste
3 cups pasta sauce
vegan mozzarella cheese, shredded, to taste
1. Boil water to cook lasagna noodles. Add olive oil and salt to water if you want, it adds flavor and helps noodles to not stick together. In a frying pan, drizzle some olive oil and add red bell pepper, spinach, onion, 3 cloves of garlic and mushrooms. Season with salt and pepper. Cook until they are soft. Preheat oven 350 degrees F.
2. In a separate bowl, prepare the tofu 'ricotta' mixture. To the tofu, add 1 tablespoon olive oil, 2 cloves garlic, salt/ pepper, oregano, parmesan cheese, and parsley. Stir together until the tofu resembles the same consistency of ricotta cheese.
3. Now to layer the lasagna: In your favorite baking dish, layer a small amount of sauce on the bottom of the dish, just enough to slightly coat the surface so the noodles don't stick. Start layering: lasagna noodles, tofu mixture, veggie mixture, sauce, and lasagna noodle. Keep layering until you run out of lasagna noodles. Top it off with some sauce on top, followed by your shredded mozzarella cheese.
4. Maybe sprinkle some more parmesan on top. As a final touch, sprinkle some more oregano and parsley atop the cheese. Cover your baking dish with tin foil and bale for about 1 hour, or until the cheese is melted and it's heated throughout.
The beauty of this dish is you can add/subtract any veggies you want. It's pretty versatile. Two meat eating boys said they wouldn't have been able to tell it was tofu if I hadn't said anything. Serve with some garlic bread if you'd like.
Source of recipe: Your basic lasagna with veggie modifications. I don't think it's published anywhere, but it's pretty versatile.