This vegan tofu lasagna is an all-time favorite and a true classic.  It is filled with delicious tofu ricotta, spinach, and veggies, and the best part is, it is super easy to prepare.

Perfect for leftovers! It tastes better after a few days and freezes great! It is also an easy meal to prepare for a group and transports easily.

Ingredients – 12 lasagna noodles (standard size, enough for 3 layers) – 2 Tbsp of olive oil – ½ large yellow onion, diced – 1 small zucchini, diced – 1 C sliced button mushrooms – 4 large cloves of garlic roughly chopped – 6 oz of fresh spinach – 2 (16-oz) blocks of super-firm tofu patted dry and cut into chunks for easy blending

Ingredients – ¼ C of unsweetened, plain soy milk – 2 Tbsp of lemon juice – 1 tsp dried basil or 1 tablespoon of minced fresh basil leaves – 2 tsp of salt – 5 C of marinara sauce (store-bought or homemade) divided – Fresh basil leaves for garnish (optional)

Instructions – In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside. – Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and saute for about 5 minutes, stirring occasionally until slightly softened. Turned off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.

Instructions – Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined. – Preheat the oven to 350  degrees F (176 degrees C).

Instructions – Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1 ½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1 ½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles. – Bake for 45 minutes. Garnish with the basil leaves (if using).