1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and drained well
1 head of brocolli, chopped*
3 large carrots, chopped*
2 28 to 32 oz jar spaghetti sauce
1 pound firm tofu, drained
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1/4 tsp. garlic powder
- Preheat oven to 350°F.
- Drain tofu and place in blender or food processor until smooth. Add soy milk as needed to reach a ricotta cheese like consistency. Add spices and process again until blended.
- To assemble lasagna:
- Spread 1 cup of sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce.
- Spoon 1/2 of the tofu mixture over noodles and top with 1/2 of the spinach, broccoli and carrots. Add 1 cup of sauce then another layer of noodles.
- Spoon remaining sauce over noodles, making sure noodles are entirely covered.
*Feel free to add whatever veggies you have on hand, eggplant and zucchini are great additions, just shred or dice for best results