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Fresh Spinach Lasagna – Click SHOW MORE for the Full Recipe

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INGREDIENTS:

FOR THE TOFU RICOTTA:
– 1 (12.3-ounce) package silken tofu
– 1 pound fresh water-packed firm tofu
– 2 teaspoons minced garlic
– ¼ cup nutritional yeast
– ½ teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon parsley flakes
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– ¼ cup fresh lemon juice
– ¼ cup soy milk

FOR THE LASAGNA:
– 1 recipe Tofu Ricotta
– 1−2 pounds fresh spinach, lightly steamed
– 8 ounces no-boil lasagna noodles
– 7 cups fat-free pasta sauce
– ¼ cup soy parmesan or Parma vegan parmesan

DIRECTIONS:

– To make the ricotta, combine all ingredients in a food processor and process until fairly smooth. Place into a large bowl, and set aside.

– To make the spinach, steam at least 1 pound of fresh spinach (2 if you really like spinach) for about a minute or two, just until slightly wilted.

– Drain well, then either mix the spinach into the ricotta or layer the spinach over it when assembling the lasagna.

– Preheat the oven to 350°F.

– To assemble the lasagna, spread 1 cup of the pasta sauce over the bottom of the baking dish. Then cover the sauce with a layer of noodles. Next, spread half of the ricotta mixture (and half of the spinach if not mixed into the ricotta) over the noodles, and top with 2 more cups of the sauce. Add another layer of noodles, the rest of the tofu mixture (and spinach if separate), 2 cups more of the sauce, and the rest of the noodles. Spoon the remaining 2 cups of sauce over the noodles (make sure you cover all the edges), and sprinkle some parmesan over the top. Cover with parchment paper and then with foil.

– Bake for 60 minutes. Remove from the oven and let rest for 30 minutes before cutting.

– Note: This recipe may be prepared ahead of time and refrigerated. Add about 15 minutes to the baking time.

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About Forks Over Knives’ Recipe:
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