Easy Weeknight Lasagna

Vegan Nook's picture
Main Dish
Easy Weeknight Lasagna

Who doesn't love lasagna? The simplicity of this recipe will make you love it even more! It's an easy dish to throw together on a weeknight, and super appealing for a weekend spent with friends. They'll think you slaved over a hot stove for hours! It’s okay. We won't tell.

1 8-ounce box whole-wheat or brown rice 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, chopped
small can sliced black olives (optional)

Wrap the tofu in a clean kitchen cloth and place a large heavy object on top. Allow to rest for 10 minutes, forcing the excess water out of the tofu.

Meanwhile in a large pot of salted water, cook the lasagna noodles al dente, according to package directions. Rinse immediately with cold water, pat dry with a clean towel, and 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 the marinara sauce and stir to combine.

Line the bottom of a 8 x 8 inch baking dish with a thin layer of marinara mixture.

Now you're ready to start building your lasagna by layering the rest of the ingredients. First, add a single layer of lasagna noodles. Next, grab a fistful of chopped spinach and sprinkle a layer over the noodles, then add a layer of sauce, and a few sliced olives if using. Finish with a sprinkling of mozzarella. Begin again with the next layer of noodles and continue until you have three full layers, finishing with a layer of marinara and a sprinkling of mozzarella.

Bake covered at 350° for 50 minutes. Remove foil and return to the oven for an additional 10 minutes.

Let stand 10 minutes before serving.

Serves 4 to 6

Average: 4 (1 vote)
You might also like: 
Cheese (vegan)

Copyright © 2014 Vegan Nook - All Rights Reserved