Vegan Lasagna

Red Chard Baby Spinach Lasagna

Red Chard Baby Spinach Lasagna

Ingredients

Makes 6 servings

• 12 ounces lasagna noodles
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 ounces fresh red chard, tough stems removed and coarsely chopped
• 9 ounces fresh baby spinach, coarsely chopped
• 1 pound firm tofu, drained and crumbled
• 1 pound soft tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1 teaspoon fresh lemon juice
• 2 tablespoons minced fresh flat-leaf parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 31/2 cups marinara sauce
• 1/4 cup vegan Parmesan or Parmasio

Method

1. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
2. Preheat the oven to 350°F
3. In a large saucepan, heat the oil over medium heat
4. Add the garlic and cook until fragrant
5. Add the chard and cook, stirring until wilted, about 5 minutes
6. Add the spinach and continue to cook, stirring until wilted, about 5 minutes more
7. Cover and cook until soft, about 3 minutes
8. Uncover and set aside to cool
9. When cool enough to handle, drain any remaining moisture from the greens, pressing against them with a large spoon to squeeze out any excess liquid
10. Place the greens in a large bowl
11. Add tofu, the nutritional yeast, lemon juice, parsley, salt and pepper
12. Mix until well combined
13. Spoon a layer of the tomato sauce into the bottom of 9 x 13-inch baking dish
14. Top with a layer of the noodles
15. Spread half of the tofu mixture evenly over the noodles
16. Repeat with another layer of noodles and a layer of sauce
17. Spread the remaining tofu mixture on top of the sauce and finish with a final layer of noodles, sauce and top with the Parmesan
18. Cover with foil and bake for 45 minutes
19. Remove cover and bake 10 minutes longer
20. Let stand for10 minutes before serving