Meatless Monday Lasagna Recipe

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.

Meanwhile mix 2 cups mozzarella ricotta 1/2 cup Parmesan tofu and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.

While the noodles are cooking heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots zucchini onion bell pepper and mushrooms; saute until tender 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted about 3 minutes.

Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles overlapping slightly over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles cheese-tofu mixture and sauce. Top with mozzarella-Parmesan mixture.

Bake covered in the preheated oven for 30 minutes. Uncover and bake until bubbly about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.