A word to the wise: If you’re trying to change your family’s eating habits to a healthier vegetarian diet, please don’t serve them a green smoothie or a blended salad to start out. Unfamiliar and unrecognizable food like that will only shock them into resistance. Give your family something they are used to, something they can identify and already enjoy eating — but make it healthier, lower in fat and calories, with no animal ingredients. This is a delicious recipe even a carnivore can enjoy. It may become one of your family’s favorites!
1 chopped onion
1 clove minced garlic
1 lb. frozen chopped spinach, thawed and drained
8 oz, sliced mushrooms, rinse well and drain
12 – 15 lasagna noodles
1 container (12.3 oz) Mori-Nu silken tofu, drained and mashed with a fork
¼ c. vegan parmesan topping, plus another 1/2 c. reserved for top
1 Tbs. parsley flakes
1 tsp. oregano
1 ½ tsp sea salt
12 oz. shredded vegan mozzarella (Soya Kaas or Daiya are good brands)
1 ½ qt. any good meatless spaghetti sauce (reserve 1 c.)
— Cook noodles according to package directions.
–Saute onions, garlic and mushrooms in 1 Tbs. olive oil. Add thawed, drained spinach and toss together.
–In a large bowl combine: tofu, ¼ cup veggie parmesan and spices. Add sautéed vegetables and mix together with a fork.
–In an ungreased oblong casserole layer:
A thin layer of sauce
¼ tofu mixture
¼ vegan mozzarella
Repeat this process three times.
–Spread reserved 1 cup sauce over top layer of noodles. Sprinkle with ½ cup vegan parmesan topping. (At this point lasagna can be covered and refrigerated for several hours.)
–Bake uncovered at 350 degrees for 45 minutes (allow additional 10 – 15 minutes if lasagna has been refrigerated.)
For easier cutting, let stand for 15 minutes after removing from oven.