Vegan Lasagna by Michelle

Ingredients

• 2 teaspoons vegetable oil
• ¼ onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 pound mushrooms, finely chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (14.5 ounce) can crushed tomatoes
• 1 (14 ounce) package firm tofu, drained and crumbled
• 1 (6 ounce) package baby spinach, coarsely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• black pepper to taste
• 1 pinch red pepper flakes
• 1 (16 ounce) package lasagna noodles
• 1 (8 ounce) package shredded mozzarella-style vegan cheese (Optional)
• ½ cup water

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish. Heat some oil in a large skillet over medium-high heat, then toss in the onions and bell pepper. Cook them, stirring occasionally, until the onions turn translucent and the peppers start to soften—this should take about 3 to 5 minutes. Next, add the mushrooms and keep cooking until they’re nice and tender, around 4 minutes.

Step 2

Now, stir in the diced and crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and a pinch of crushed red pepper flakes. Let everything come to a simmer, then lower the heat and let it gently bubble away for about 10 minutes so the flavors can meld together.

Step 3

Once your sauce is ready, spread a layer of it in the bottom of the baking dish. Lay down a layer of lasagna noodles, then add another layer of sauce. Keep alternating sauce and noodles until you use everything up, finishing with a good layer of sauce on top. Sprinkle on some shredded cheese if you like.

Step 4

Pour a little water around the edges of the dish (this helps keep the noodles moist), then cover the whole thing tightly with foil. Pop it in the oven and bake for about 40 minutes, until the pasta is cooked through and everything is bubbling nicely. Let it sit for a few minutes before serving, and enjoy!