image
Prep Time
25
Cook Time
90
Course
Main Dishes
Dietary Choice
Dairy-free
Gluten-free
Vegan
Vegetarian
Ingredients

Lasagna:

  • 4-5 medium zucchini squash
  • 5 cups of tomato sauce
  • 1 cup frozen chopped spinach, thawed or 5 cups fresh baby spinach
  • 1 block of medium to firm tofu
  • 1 large onion
  • 2 tablespoons oregano, divided
  • Garlic white sauce (below)
     

Garlic White Sauce:

  • 2 cups cashews 
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1-2 cloves of garlic
  • 1 teaspoon sea salt
  • Dash of onion powder 
  • Dash of black pepper
     
Directions

Garlic White Sauce:

  1. Blend in a high speed blender until smooth.
     

Lasagna:

  1. Preheat oven to 350 degrees F.
  2. Sauté 1 chopped onion in a medium skillet and add crumbled tofu.  Cook 10-15 minutes.
  3. Combine tofu, spinach, and 1 tablespoon oregano.
  4. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  5. Cover bottom of 9x13 pan with 1 1/4 cup of white sauce.
  6. Layer slices of zucchini on top of sauce. 
  7. Cover with half of the tofu scramble.
  8. Repeat.
  9. Top with a layer of sauce, then zucchini and final layer of sauce.
  10. Add sliced tomatoes to the top and sprinkle with oregano and sea salt.
  11. Bake, uncovered, for 1 hour and 15 minutes.
  12. Allow to cool for 15 minutes before serving
English