Hearty Lasagna

Ingredients

• 12 pieces whole wheat lasagna noodles
• 2 teaspoons olive oil
• 1 cups chopped onion
• 4 pieces garlic
• 1 cups chopped bell pepper
• 1 cups zucchini, chopped
• 2 teaspoons chopped fresh basil
• 1 teaspoons dried oregano
• 1/2 teaspoons salt
• 3 cups chopped tomatoes
• 6 grams tomato paste
• 1/4 teaspoons crushed red pepper
• 400 grams tofu
• 1/4 cups nutritional yeast
• 2 teaspoons lemon juice
• 2 cups fresh spinach

Instructions

1. Cook the lasagna noodles according to the package instructions. Once done, rinse in cold water and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the bell pepper, zucchini, basil, oregano, and salt to the skillet. Cook for about 5 minutes, or until the vegetables are tender.
4. Add the chopped tomatoes, tomato paste, and crushed red pepper to the skillet. Simmer for 15 minutes.
5. In a food processor, combine the tofu, nutritional yeast, and lemon juice. Blend until smooth.
6. Preheat your oven to 350°F (175°C).
7. Spread a thin layer of the tomato sauce in the bottom of a baking dish. Layer with lasagna noodles, tofu mixture, and spinach. Repeat layers, ending with the tomato sauce on top.
8. Cover the dish and bake for 25 minutes. Uncover and bake for an additional 10 minutes, or until the lasagna is hot and bubbly.