1 box lasagna noodles
1 recipe garlic alfredo sauce
1 recipe tofu ricotta (below)
2 10-ounce boxes frozen chopped spinach
2–3 cups sliced mushrooms
2 28-ounce cans spaghetti sauce
Preheat oven to 350°. Prepare alfredo sauce and tofu ricotta. Boil noodles until not quite done. Thaw and squeeze out spinach. Mix together alfredo sauce, tofu ricotta, and spinach. Add salt to taste.
Pour some spaghetti sauce to cover the bottom of a 9x13" pan. Layer as follows:
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
1/2 the spinach mixture
Noodles
1/2 the mushrooms, tomato sauce
Noodles
Tomato sauce
Cover loosely with foil. If pan is very full, place on rimmed cookie sheet. Bake 30–60 minutes, until hot.
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Tofu ricotta
12 oz. extra-firm tofu
1/4 cup nutritional yeast
1 teaspoon lemon juice
1 tablespoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Squeeze extra moisture from tofu. Crumble. Add remaining ingredients. Mix well with fork and/or hands.
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Total time: 90 minutes
Original recipe source: Happy Herbivore Holidays and Gatherings
