You will not miss the cheese in this vegan version of the classic Lasagna. Blended blanched almonds and tofu create a creamy, ricotta cheese like filling.
|Servings 9||Serving Size 3 X 4 inch peice|
Start by sweating the onions and garlic with the olive oil in a sauce pan on medium heat. Pour in tomato sauce and paste, oregano, basil, marjoram, sugar and salt. Let simmer on low-med heat for about 25 minutes. A word of warning, this sauce makes a bit more than you will need, so don't try and add all the sauce if you see that it's not going to take it all. Or else you'll wind up with soupy lasagna.
Now for the creamy spinach filling. Squeeze water from tofu and place into mixing bowl and crumble with a fork. The key is to make this look like ricotta cheese. Place almonds, soy milk, canola oil, red wine vinegar, lemon juice, sugar, salt, onion powder and pepper into a blender and blend until smooth. If you have a handheld submersible blender; it makes this job so much easier. Now place the almond mixture, onion and spinach into the bowl of tofu and mix well.
In a large pan, boil lasagna noodles until almost tender or just before they become al dente.
Preheat oven to 350 degrees.
In a 9 X 13 glass casserole dish, sprayed with non-stick spray, start layering with the tomato sauce at the bottom to prevent sticking. Then a noodle layer, then a creamy spinach layer with tomato sauce on top of that. Repeat until you have enough noodles left to make one last top layer with just sauce on the top and finishing it off by sprinkling the yeast flakes on the top.
Bake uncovered until it becomes bubbly hot.