Classic Vegan Lasagna

Instructions

1. 1

   Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. 2

   Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent.

4. 4

   Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer the sauce for about 15 minutes, stirring occasionally.

5. 5

   In a food processor, crumble the firm tofu and add nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until the mixture reaches a ricotta-like consistency.

6. 6

   In the bottom of a 9x13 inch baking dish, spread a thin layer of the tomato sauce.

7. 7

   Place a layer of lasagna noodles over the sauce, then spread a layer of the tofu mixture, and add a layer of fresh spinach leaves.

8. 8

   Repeat the layering process with the remaining ingredients, finishing with a layer of sauce on top.

9. 9

   Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 25 minutes, or until the top is slightly golden and the sauce is bubbling.

10. 10

    Remove from the oven and let the lasagna sit for 10 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

11. 11

    Serve hot and enjoy your classic vegan lasagna!