Vegan Lasagna

I never like lasagna as a kid, and the ricotta cheese always upset my stomach. This recipe is a hybrid of several I found, and it is tres delicious and much lighter than its dairy equivalent.

Tofu Ricotta:
2 14 oz packages of firm tofu, drained and squeezed for excess water
3 tbsp nutritional yeast
Juice of 2 lemons
1 tbsp olive oil
1tsp sea salt

Combine the above ingredients in a food processor and blend til smooth.

Vegetable Tomato Sauce
4 cups of fresh tomatoes, chopped
2 tbsp olive oil
1 onion, chopped
1/2 cup of basil leaves, chopped
1/3 cup water
Sea salt to taste

Combine the above ingredients in a saucepan and cook over low heat about 15 min. Cool, transfer contents to the food processor and blend til smooth. Return to saucepan and add:

1 lb mushrooms, chopped
1 lb spinach, chopped

Simmer another 10 min over low heat.

Pasta
Bring a large pot of water to a boil with a dash of salt and add 12 strips of whole wheat lasagna. Simmer uncovered for 10 min.

Preheat the oven to 350.
Use a 13" x 9" baking pan. Your layering should go like this:
Sauce
3 strips Pasta
Cheese
3 strips Pasta
Sauce
3 strips Pasta
Cheese
3 strips Pasta
Sauce

Bake in the oven for 45 min and then let set for at least another 30 min before serving. Serves about 6, or 3 days of meals for 2. Goes great with a spinach salad!