Easy Vegan Lasagna Recipe with Spinach for 8

Instructions:

1. Prep the Tofu. Drain the 28 oz of tofu and press it for 15 minutes between paper towels with a heavy weight on top.
2. Create the Filling. In a large bowl, crumble the pressed tofu by hand until it looks like ricotta. Mix in 1/2 cup nutritional yeast, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 cup chopped basil until fully incorporated and fragrant.
3. Wilt the Spinach. Heat 1 tbsp olive oil in a pan over medium heat. Add 2 cloves minced garlic and 10 oz baby spinach, sautéing for 2-3 minutes until just collapsed and vibrant green.
4. Squeeze the Greens. Transfer the spinach to a colander and press out every drop of excess liquid.
5. Sauce the Base. Spread 1 cup of marinara sauce across the bottom of your 9x13 baking dish until the surface is thinly coated.
6. First Layer. Place a layer of no boil noodles over the sauce. Spread one third of the tofu mixture over the noodles, then top with one third of the sautéed spinach.
7. Repeat the Architecture. Add more sauce, then noodles, then tofu and spinach. Repeat until you have three full layers of filling.
8. The Final Top. End with a layer of noodles, the remaining marinara sauce, and 1 cup of vegan mozzarella shreds until the surface is completely covered.
9. The Precision Bake. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbly and edges are crispy.
10. The Rest Period. Remove from the oven and let the lasagna sit for 10-15 minutes before slicing until the layers set and the sauce thickens.