2 Tbsp. of vegetable broth (to sauté onions)
1 onion, chopped
3 cloves garlic
14-ounce package extra-firm tofu, drained
2 Tbsp. lemon juice
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 Tbsp. white miso paste
3 cups fresh basil
2 Tbsp. extra virgin olive oil
8 oz. crimini mushrooms, sliced
24 oz. jar marinara sauce
1/4 cup soy, almond, or rice milk (I used almond)
1 Tbsp. brown sugar or maple syrup
Freshly ground black pepper
5 oz. baby spinach
1 lb. lasagna noodles (boil them as per box directions)
Preheat the oven to 375 degrees. Lightly grease a 9x13 casserole pan.
1) In a large frying pan, heat the vegetal broth over medium heat. Saute the onions until their clear, and remove from heat.
2) In your food processor combine the onion, tofu, garlic, lemon juice, salt, pepper, and miso paste.
3) Pulse the mixture until it's right at that point of smooth but with a little bit of texture.
4) Add the basil to the mixture and pulse it just a few more times, getting the basil mixed in.
1) Heat oil over medium head in a medium skillet and saute the mushrooms until softened. Add the marinara sauce, nondairy milk, and maple syrup (or brown sugar). Stir and heat through. Add salt and pepper to taste.
Assembling the Lasagna
1) Spread a thin layer of sauce in the bottom of the 9x13 pan
2) Arrange 5 lasagna noodles across the pan, overlapping just a tad on each one.
3) Spread half of the Garden Ricotta over the noodles.
4) Sprinkle half of the spinach over the Garden Ricotta.
5) Arrange 5 more noodles over the top of the spinach.
6) Spread another layer of sauce across the noodles, saving some for the top layer of the lasagna.
7) Spread the rest of the Garden Ricotta across the noodles.
8) Sprinkle the rest of the spinach over the Garden Ricotta.
9) Cover with the last layer of noodles across the top.
10) Spread the rest of the sauce over the noodles.
11) Cover with aluminum foil and bake for 30 minutes, or until the noodles are cooked and the sauce is piping hot and bubbly.