Vegan Tofu Lasagna

Ingredients

• Natural cooking spray 
• 1 (14-ounce) package firm tofu, drained 
• 2 tablespoons nutritional yeast 
• 1 teaspoon garlic granules 
• Salt and pepper to taste 
• 2 (25-ounce) jars vegan marinara sauce 
• 3 bell peppers, cored, seeded and chopped 
• 12 no-boil dried lasagna noodles

Method

1. Preheat oven to 350°F.
2.  Lightly grease a (9- x 13-inch) baking dish with cooking spray; set aside. 
3. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. 
4. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. 
5. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes. 
6. Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. 
7. Repeat the process 2 more times, ending with sauce. 
8. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve. 

Side Note: My boyfriend and I prefer using vodka sauce instead of marinara sauce. That means our version is not vegan. And this recipe was one my boyfriend found on the whole foods website. Check their website out. It has some nice stuff.