Tofu Lasagna
Yields 9″ square pan
INGREDIENTS:
2 tablespoons plus
2 teaspoons olive oil, divided
6 sheets lasagna noodles
4 artichoke hearts
2 cups chopped spinach
1 tablespoon nutritional yeast
1 teaspoon garlic pepper
8 ounces firm tofu
2 cups pasta sauce (homemade or jarred)
4 ounces mozzarella cheese (dairy or soy)
For children who can't eat dairy, make sure that soy cheese is casein-free or vegan.
Preheat oven to 350°F.
In a large stockpot, bring 2½ quarts water and 2 teaspoons olive oil to a boil.
Add lasagna noodles, boil 10 minutes.
While noodles are cooking, finely chop artichoke hearts.
In a large bowl, combine artichoke hearts, spinach, 2 tablespoons olive oil, nutritional yeast, garlic pepper, and tofu.
Rinse noodles in cold water.
Spread a thin layer of sauce in the bottom of the baking pan.
Alternate layers of sauce, noodles, and tofu filling.
Finish with sauce and top with mozzarella cheese.
Bake for 40 minutes.
