|20 min||35 min||8|
|5 tbsp||Basil pesto|
|1 eggplant||Eggplant (roasted with olive oil & salt)|
|2 large mushroom(s)||Portobello mushroom (roasted with olive oil & salt)|
|3 cup||Spinach (sautéed with 2-3 cloves of garlic)|
|1 package (1lb)||Tofu, regular, extra firm|
|1 can, 28 oz||Tomato puree, canned|
|15 noodle(s)||lasagna noodle, whole-wheat, dry|
Crumble the tofu into your Magic Bullet or food processor and pulse until paste-like or with a consistency similar to a drier ricotta. Puree the roasted eggplant. In a large bowl, combine the processed tofu, pureed eggplant, and pesto.
Cover the bottom of a large baking pan with tomato sauce before placing a layer of lasagna noodles (I like to briefly rinse the noodles before using them) on top. Spread 1/3 of the tofu mixture on top before topping with a layer of sautéed spinach and roasted Portobello. Repeat until noodles are used up (I usually have 4 layers of noodles, 3 layers of veggie goodies) – make sure to cover top layer with a layer of sauce.
Cover with foil and bake at 400C until noodles are soft – approximately 30-35 minutes.