Michelle's Plant-Based Lasagna

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

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

Step 2

Once the veggies are ready, stir in the diced and crushed tomatoes, crumbled tofu, chopped spinach, garlic, and all the herbs and seasonings—parsley, basil, oregano, salt, pepper, and a pinch of crushed red pepper flakes. Let everything come to a gentle simmer, then turn the heat down to medium-low and let it cook for about 10 minutes so all the flavors can meld together.

Step 3

Now it’s time to assemble! Spoon a layer of that delicious sauce into your prepared dish, then lay down a layer of lasagna noodles. Keep alternating between sauce and noodles, finishing with a generous layer of sauce on top. Sprinkle with shredded cheese, then carefully pour in some water around the edges. Cover the dish with foil to keep it moist while baking.

Step 4

Pop it in the oven and bake for about 40 minutes, or until the noodles are tender and everything is bubbling. Let it cool for a few minutes before serving, so it sets up nicely. Enjoy!