Serves: 4 to 6
1 cup vegetable broth
1/2 medium onion, diced
2 cloves garlic, minced
1 tablespoon Italian seasoning
1 package (12.3 ounces) firm tofu, drained and crumbled
2 cups spinach
1/2 cup fresh basil
2 tablespoons nutritional yeast
1 cup tomato sauce
1 eggplant, sliced length-wise very thinly
1 zucchini, sliced length-wise very thinly
1 package (16 ounces) lasagna noodles
1/2 cup shredded mozzarella vegan cheese
1. Preheat oven to 350 degrees. Pour a thin layer of vegetable broth into a pan over medium heat (the entire time you cook tofu mixture, add broth as needed as it evaporates; you may not use the entire cup). Add onion and garlic and saute until onion is a bit transparent, about 5 minutes. Add Italian seasoning and tofu and cook for 5 minutes. Mix in spinach, basil, and nutritional yeast and cook another 5 minutes.
2. Pour a thin layer of tomato sauce on the bottom of two loaf pans. Layer eggplant, zucchini, uncooked pasta, and tofu mixture. Starting with the sauce, repeat these layers again and top with vegan cheese. Cover dishes with tin foil and bake for 70 minutes. Let cool at least for 10 to 20 minutes before serving.