Lasagna

yesterday we had dinner with Ethan's whole family (he's got 3 brothers). One of my sisters-in-law has a dairy sensitivity, and she brought over an awesome dairy-free (and vegan) lasagna. I'm not sure where the recipe is originally from, but here it is!

Ingredients:
Lasagna Pasta Noodles
10 oz frozen chopped spinach, thawed and squeezed dry (or fresh)
1 lb tofu (regular, not silken)
2 tbsp nutritional yeast
2 tsp oregano
2 cloves garlic chopped
1 tsp basil
1 tsp. salt
1 26-oz jar of spaghetti sauce (or home-made)
Dairy- Free cheese

Boil water and cook noodles(follow box directions).

While the noodles are cooking, preheat the oven to 375 degrees. Place the tofu(break into smaller chunks) and thawed spinach in the food processor and process briefly. Add the remaining ingredients–except the noodles and sauce–to the processor and blend until smooth.

Spread a thin layer of the sauce in the bottom of a 9X11-inch pan (spraying the pan first with non-stick spray will help prevent sticking). Place a layer of noodles over the sauce, covering the entire bottom of the pan. Spread 1/3 of the tofu mixture on the noodles. Sprinkle tofu mixture with cheese. Cover with another layer of noodles and then spread 1/3 of tofu mixture over it. Sprinkle with cheese. Cover with another layer of noodles and then spread 1/3 of tofu mixture over it. Top with a final layer of noodles, and cover. (Option: Sprinkle top with cheese or nutritional yeast.)

Cover with foil and bake for 20 minutes; remove the foil and bake for 10 more minutes. Remove from the oven and allow to cool for 10 minutes before serving.

This was enjoyed by omnivores and herbivores alike.
I am very lucky that Ethan's extended family has been so welcoming of our diet. The entire meal yesterday (with exception of some hot dogs for my nephews) was completely vegan! and completely delicious.