Easy Weeknight Lasagna is just that. Easy! They'll think you worked over a hot stove for hours! It's okay, we won't tell.
One 8-ounce box of lasagna noodles, prepared (or use no-boil GF lasagna noodles)
12 ounces extra-firm organic silken tofu
One 24-ounce jar of your favorite marinara sauce
8 ounces vegan mozzarella, shredded
4 ounces fresh baby spinach, finely chopped
One small can of sliced black olives, finely chopped (optional)
Use a Tofu Press if possible to remove the excess water. If you don't have a press, wrap the tofu in a clean kitchen cloth and place a flat, heavy object on top (a cast iron skillet works well). Allow the tofu to rest for 10 to 20 minutes to remove excess water.
Bring a large pot of heavily salted water to a boil. Drop in the lasagna noodles and cook according to package directions. Remove the pan from the heat and add cold water to stop cooking. Strain and pat noodles dry with a clean towel. Lay flat on a plate until you're ready to assemble the lasagna, OR use the no-boil lasagna noodles.
Mash the tofu into small pieces in a medium bowl using a potato masher. Add 3/4 of the marinara sauce, spinach, and black olives if using. Stir to combine.
Line the bottom of an 8 x 8-inch baking dish with a thin layer of the marinara mixture, and begin building your lasagna by layering the rest of the ingredients:
First, add a single layer of lasagna noodles. Next, spread a few tablespoons of the tofu mixture over the noodles, spread evenly a cup of the marinara, then add a sprinkling of mozzarella.
Continue layering in this order until you have three total layers, finishing with a layer of marinara and cheese over the top.
Cover in tin foil and bake at 350° for 50 minutes.
Remove the foil and return the lasagna to the oven for an additional 10 minutes.
Let the lasagna stand for 10-15 minutes before serving to set.
