- 6 oven-ready lasagna noodles (can be GF)
- 1 block (14 ounces) of firm tofu
- 1 medium yellow squash
- 1 medium zucchini
- 1 cup of spinach
- 2 cups of crushed tomatoes (from can)
- Garlic powder
- Onion Powder
- Grated cheese (can be dairy-free)
Preheat your oven to 400℉. Put your tofu into a blender with salt, onion powder, and garlic powder (about 1/2 teaspoon of each) Blend until smooth and creamy.
Using a mandoline, slice your squash and zucchini into thin, long strips.
Now, you can begin to assemble your lasagna. Start by laying three noodles next to each other in the bottom of a large glass pan. Spoon a little bit of tomato sauce on, roughly. Use a spatula to spread a thin layer of your tofu cream on top. Next, lay the zucchini and squash neatly on top of the tofu cream. Before you put the next noodles on, add a generous amount of tomato sauce. Lay your other three noodles on and spread a thick layer of your tofu cream on top. Add your spinach, more tomato sauce, and then finally your grated cheese (in that order.)
Cover the entire glass pan with a sheet of aluminum foil. Put into the oven and bake for 40 minutes to an hour. Then, take off the foil and bake for a final 15 minutes or until the cheese looks crispy. Remove, cut and serve right away. Enjoy!!