MAKES 8–10 SERVINGS
AGELESS ANTIOXIDANTS
HEALTH IS IN THE HUE
LONGEVITY LOVER
PROTEIN DREAM
SUPER GREENS
VISION MISSION
Rich, delicious, nutritious, and satisfying, this lasagna is a complete, balanced, all-in-one meal that impresses every time. And it’s heart-healthy and cholesterol-free too!
1 pound extra-firm tofu, drained and pressed (see directions)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium red onion, chopped
6 garlic cloves, chopped
1 pound white button mushrooms, chopped
1 cup Kalamata olives, pitted and chopped
3 tablespoons low-sodium tamari
2 tablespoons nutritional yeast
½ teaspoon dried oregano
½ teaspoon cayenne pepper
1 medium zucchini, halved and thinly sliced into half-moons
½ eggplant, thinly sliced and chopped
1 (12-ounce) package whole-grain lasagna noodles
2 (24-ounce) jars of tomato sauce
1 bunch fresh spinach, chopped (about 4 cups, packed)
1 cup basil leaves, torn
Preheat oven to 350°F.
Squeeze the excess water out of the tofu by pressing it in a towel. In a large bowl, crumble the tofu with a fork.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onions, garlic, and mushrooms and sauté until the mushrooms are soft, about 3 to 5 minutes. Drain any liquid and add the mushroom mixture to the crumbled tofu. Add the olives, tamari, nutritional yeast, oregano, and cayenne. Stir until well mixed. Adjust seasonings to make this spicy. Set aside to marinate.
In the same skillet, heat 1 teaspoon of oil over medium heat. Add the zucchini and sauté until soft, 5 to 7 minutes. Place in a bowl and set aside.
In the same skillet, heat 1 teaspoon of oil over medium heat. Add the eggplant and sauté until soft, 3 to 5 minutes. Combine the eggplant with the zucchini and set aside.
Cook the lasagna noodles half the time stated on the package.
Spread the remaining 1 tablespoon of oil over the bottom of a large casserole dish and then cover the oil with a layer of tomato sauce. Place a layer of noodles on top of the sauce. Spread half the tofu mixture over the noodles. Next, add a layer of spinach to cover the tofu and then add half the basil leaves on top of the spinach. Layer the zucchini mixture on top of the basil. Add another layer of noodles and cover them with another layer of sauce. Add the remaining tofu mixture, then spinach, then basil leaves, then zucchini mixture. Cover with a final layer of noodles and sauce. Cover with foil and bake for 45 minutes. Serve hot.