So Much Tofu Lasagna!!

I've made many a vegan lasagnas over the years, most of them nearly like it's original recipe, with soy substitutes. This one is very different. It's also great if you are avoiding gluten as there are no noodles in it! It makes an awful lot and I don't think it would freeze well. I gave nearly half of it to my sister. In the future I'll likely half the recipe, but here it is in it's entirety.

No-Noodle Tofu Lasagna

2 tbsp olive oil (for frying)
1 zucchini, chopped
2 bell peppers (I like red, but you can use any 2)
1 med onion, chopped
4 garlic cloves coarsely chopped (or minced is fine not to mention easier if you have a press)
1 can/jar of your favourite tomato sauce (around 700ml)
1/2 tsp each oregano & basil (dried)
1 cup mushrooms, thinly sliced and stems removed
1 pkg (300g) soft tofu
1 pkg (300g) frozen chopped spinach, thawed and squeezed
2 pkgs (350g each) extra firm tofu, pressed
1 pkg (roughly 2 cups) Daiya mozza style shreds
 

Love this stuff. Its the only casein free cheese sub that really melts!

Preheat the oven to 350F. Heat oil in a frying pant over medium high heat, and saute the zucchini, peppers, onion & garlic until the onions are transparent.

In a large bowl mix the tomato sauce, spices and mushrooms. In another bowl mix the soft tofu and spinach.

Slice the extra firm tofu into 1/4 inch (or a bit thinner if you can) slices. These will act as the noodles.

Oil a 9x13 casserole pan with more olive oil or a spray. Pour a thin layer of the tomato sauce on the bottom. Add a layer of tofu as you would lasagna noodles.

Top the "noodles" with the spinach tofu mixture

Next is the vegetables

Continue layering in this order until you run out (2 to 3 layers). Top with the Daiya mozzarella. I like to sprinkle a bit of oregano on top (because that's what my mother did) and some black pepper, just for flare.

Bake for 1 hour. Let cool a bit and enjoy!

 I had mine with a slice of the gluten-free bread I baked the other day.

Delicious!!!