Makes 1 deep, loaf-sized lasagna. About 5-7 slices.
- 9 wide or 18 narrow lasagna noodles, long enough to fill a standard sized loaf pan.
- around 10 g of frozen spinach, thawed
- 2 cups ricotta tofu
- 1 jar of spaghetti sauce, which should contain at least 2 cups or more (I recommend mushroom, vegetable, or garlic flavors)
- oil or nonstick cooking spray, for greasing pan
- Lightly grease standard-sized loaf pan.
- Preheat oven to 425 degrees Fahrenheit.
- Spread a thin layer of sauce on the bottom of the pan.
- Add a layer of noodles, either 1 wide noodle or 2 narrow noodles, side-by-side.
- Spread on a layer of tofu.
- Spread on top of the tofu a thin layer of sauce. I like my layers of tofu thick.
- Lay down another layer of noodles.
- Spread a thin layer of sauce on the noodle.
- Spread on a layer of spinach. I like my layers of spinach thick.
- Sprinkle on a little salt.
- Spread on a thin layer of sauce.
- Repeat steps 4-10 until all but one wide or two narrow noodles are used up or pan is almost filled. Save a little tofu ricotta.
- Place last layer of noodles on top.
- Pour the remaining sauce over the noodle and spread it out. Push some over or between the edges of the noodles to get it to soak into the lasagna.
- Spread tofu ricotta on top.
- Cover with tinfoil with a slit or two in the middle.
- Bake, covered for 30-45 minutes or until noodles are tender.
- Remove foil and bake uncovered for 15 more minutes. Most of the sauce should be absorbed/soaked up into the lasagna.
Let cool about 15 minutes before serving. Keeps in the fridge for a few days. Can be frozen.
If you have some eggplant, I’d also highly recommend steaming, sautéing, or frying some eggplant and adding that into the layers, too. It’ll be delicious. Eggplant lasagna is my favorite, but I hadn’t gotten down to posting a recipe for it yet.