|Title:||Tofu and Artichoke Lasagna ****|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 container firm or extra firm tofu- well pressed
1 T lemon juice
2 t dried basil
1/2 t sea salt
1/2 t garlic powder
1/2 t onion powder
2 T nutritional yeast- optional
1 jar (6.5 oz.) artichoke hearts- well drained and chopped
1/3 c sliced black olives
1 box lasagna noodles
3 1/2 c tomato or marinara sauce
|Directions:||Preheat the oven to 350F. Cook the lasagna noodles according to package directions. While cooking noodles, mash together the tofu, lemon juice, salt, garlic, onion powder and nutritional yeast. Cover the bottom of a 9-inch square baking 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 followed by half of the artichokes and olives. Cover with some sauce. Continue layering until ingredients are gone, finishing with a layer of pasta and the sauce. Cover and bake for 1 hour.
Variation: add zucchini or any other veggie to the artichokes.