Vegan Spinach Tofu Lasagna

Been a while since you've had some homemade lasagna? Here's a great vegan recipe that I'm sure will become one of your favorites. It's a little labor intensive, but it makes a bunch, so it's worth it.

• 1 half-pound box lasagna noodles
• 2 TBSP olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 pkg. frozen spinach, thawed
• 1 28 oz can of whole tomatoes, drained
• 1 6 oz can mushrooms
• 1 cup tomato sauce
• 1/2 cup red wine
• 1 tsp basil
• 1 tsp thyme
• 1 package of soft tofu
• 1/2 cup nutritional yeast flakes
• 1 TBSP soy sauce
• 1/2 tsp garlic powder

1. Cook lasagna noodles according to package directions. Drain.
2. In a large skillet, saute onions and garlic in olive oil.
3. Add spinach, tomatoes, mushrooms, tomato sauce, red wine, basil, and thyme.
4. Simmer for 15 minutes, stirring occasionally.
5. Place tofu in a medium bowl, mash. Add nutritional yeast flakes, soy sauce, and garlic powder. Mix well.
6. Spray a large baking pan with cooking spray. Layer lasagna noodles, vegetable mixture, then tofu mixture. Repeat until all of the vegetable mixture and tofu mixture are used up. End with a layer of the vegetable mixture.
7. Bake in a 350 degrees Fahrenheit oven for 30 to 40 minutes. Let stand 10 minutes before cutting.