2 pounds (blocks) firm or extra firm tofu
2 pounds fresh spinach
1 ½ - 2 pounds crimini mushrooms, sliced
1 handful sun-dried tomatoes
4 Tb. extra virgin olive oil
handful fresh basil, marjoram and or thyme
8 cloves fresh garlic, peeled
sea salt and crushed red pepper to taste
plain bread crumbs
1 bunch fresh Italian parsley, minced
soy mozzarella cheese, dairy-free (optional)
2 recipes, Marinara Sauce
1 pound dried lasagna noodles
1. Begin boiling salted water before you start prepping the remainder of the ingredients. When the water boils add the lasagna and cook half way through (it will cook completely in the oven). Put the cooked lasagna into a large bowl of ice water to stop cooking.
2. In a food processor, purée the tofu and garlic to a smooth consistency. Add the sun-dried tomatoes, 2 Tb olive oil, fresh herbs, salt and pepper. Combine until tomatoes are chopped into fine pieces.
3. In a hot skillet or sauté pan, add 2 Tb olive oil and all the mushrooms. Cook until mushrooms are well browned. Steam or microwave the spinach to a bright green color. Drain off any excess fluid and julienne.
4. Now you’re ready to assemble the lasagna. Preheat the oven to 375˚F. In a 9x13 deep baking dish, lay down some marinara sauce, then a layer of pasta (patted dry), then a layer of the tofu mixture, some mushrooms, some spinach, another layer of sauce, another layer of pasta and so on until you have used up everything (you may have leftover sauce). For the top layer, lay down pasta, then sauce. Finally, sprinkle on some bread crumbs mixed with fresh parsley and salt (if you like, you an also sprinkle on some grated soy cheese). Cover with foil and bake until pasta is thoroughly cooked through and very little liquid remains, about 45 minutes. Uncover to brown the top for the last 10 minutes.