Ingredients

• 2 T. olive oil
• 1 t. sea salt
• 1 t. oregano, dried
• 16 ounces non-GMO tofu, extra firm (tofu from refrigerated section is best)
• 2 small cloves garlic, peel and crushed
• 1 T. nutritional yeast*
• 10 ounces frozen spinach, thawed and excess liquid drained
• 1 box No-Boil Lasagna noodles (Gluten-Free, if desired)
• 1 medium zucchini
• 1 – 16 oz jar pasta sauce

Instructions

1. Drain tofu by pressing down onto it with paper towels. Pat dry.
2. Crumble tofu into bowl of a food processor or high-speed blender along with olive oil, sea salt, oregano, garlic and nutritional yeast. Process on high until smooth and ‘ricotta-like’.
3. Add thawed and drained spinach to tofu mixture and blend thoroughly. Set aside.
4. Shred zucchini (about 1 cup) and combine into bowl with pasta sauce.
5. Preheat oven to 400 degrees. Pour ½ cup pasta sauce into the bottom of a 8 x 8 inch glass pan, enough to cover bottom of pan.
6. Place one layer of lasagna noodles over sauce, do not overlap noodles.
7. Pour ½ cup sauce over noodles, spread evenly.
8. Dot ricotta mixture onto sauce covered noodles then spread an even layer.
9. Repeat layers, starting with noodles, then sauce, and ricotta. Last layer should be noodles covered with sauce.
10. Cover pan with foil, loosely enough so top layer of sauce does not touch the foil.
11. Bake for 50 minutes or until noodles are soft.
12. Remove from oven and let stand 15 minutes before serving.
13. Save leftovers for lunch and serve with simple green salad. Tastes great the next day too!
14. Serves: 4