Spinach Lasagna

Vegan, Oil-free, Nut-free, Gluten-free, No Sugar Added

Spinach lasagna

No need to precook the noodles for this creamy, vegan spinach lasagna.

I hope that you will love this dish as much as our family does. It's easy to put together and it's a yummy comfort food.

Spinach lasagna with arugula

Spinach Lasagna

Ingredients

• 8 cups (3 25-oz jars) oil-free Marinara sauce

• 1/4 cup salsa

• 1 14-oz extra firm tofu, water-packed

• 1 10-oz bag (about 5 cups) fresh spinach

• 4-6 cloves garlic

• 1 Tbsp dried oregano

• 15 no-boil brown rice lasagna noodles

Instructions

1. Preheat the oven to 350 ºF. Prepare a 9×13-inch baking dish. Set aside.

2. Pour the marinara sauce and the salsa into a large bowl, mix, set aside.

3. Put the tofu, spinach, oregano, and garlic into a blender and blend until smooth. Set aside.

4. Spread 1/4 of the tomato sauce over the bottom of a 9×13-inch baking dish.

5. Place the first layer of the lasagna noodles (four horizontally, one across) over the sauce.

6. Spread ½ of the spinach filling on top of the noodles and cover with the second quarter of the tomato sauce.

7. Add another layer of noodles, the rest of the spinach mixture, and another quarter of the tomato sauce.

8. Top with another layer of noodles and the rest of the sauce, making sure all the noodles are covered.

9. Cover with parchment paper, then with aluminum foil, sealing the edges of the baking dish.

10. Bake for 60 minutes. Let rest for at least 15 minutes before serving.

Notes: Eat right away or store in airtight containers in the fridge or freeze for up to 3 months.

No animals were harmed during the creation of this recipe!

Goofy lamma. I think. Or something like that ;o)