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Tofu and Artichoke Lasagna

From Jolinda Hackett,
Your Guide to Vegetarian Food.
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Using tofu instead of ricotta cheese, this vegetarian lasagna recipe adds plenty of flavor with artichokes, black olives and Italian spices.

INGREDIENTS:

  • 1 container firm or extra firm tofu, well pressed
  • 1 tbsp lemon juice
  • 2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp powdered garlic
  • 1/2 tsp onion powder
  • 2 tbsp nutritional yeast (optional)
  • 1 16 ounce can artichoke hearts, well drained and chopped
  • 1/3 cup sliced black olives
  • 1 box lasagna noodles
  • 3 1/2 cups tomato or marinara sauce

PREPARATION:

Pre-heat the oven to 350 degrees.

Mash together the tofu, lemon juice, basil, salt, garlic, onion powder and nutritional yeast. Cook the lasagna noodles according to package instructions.

Cover the bottom of the lasagna pan with a thick layer of sauce, then place a layer of lasagna noodles on the sauce. Spread half of the tofu mixture on the noodles, and half of the artichokes and olives. Continue layering until ingredients are gone, finishing with a layer of pasta and the sauce. Cover and bake for one hour.

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