- 4 tablespoons olive oil
- 2 onions, peeled and thinly sliced
- 2 carrots, peeled and thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound zucchini, thinly sliced
- 4 bunches fresh spinach, stems trimmed
- 12 ounces white button mushrooms, sliced
- 2 1/2 cups good-quality store-bought or homemade marinara sauce
- 10 eggless spinach lasagne noodles
- 3 cups Tofu Ricotta Cheese
Heat 2 tablespoons of olive oil in a large, heavy frying pan over medium-high heat. Add the onions, carrots, garlic, basil, oregano, salt and pepper. Sauté for 5 minutes. Add zucchini and sauté 5 to 6 minutes longer until just tender, then stir in spinach and remove from heat. Transfer to a bowl and let cool completely.
Wipe out pan and heat remaining 2 tablespoons of oil over medium-high heat. Add sliced mushrooms and sauté for 5 to 6 minutes or until golden. Fold into vegetable mixture.
Preheat oven to 350 degrees . Spread 3/4 cup of marinara sauce over the bottom of 9- by 13-inch baking pan. Lay 3 noodles in a single layer over the sauce. Spread 1 cup Tofu Ricotta Cheese over the noodles. Cover the cheese with half of the sautéed vegetables and repeat layering. Top with 4 noodles to cover and spoon 1/2 cup marinara sauce over the noodles.
Cover the pan tightly with aluminum foil. Bake for 1 hour, or until sauce bubbles and noodles are tender. Remove the foil and spread remaining 1 cup tofu cheese and then the final 1/2 cup sauce over the lasagne. Use a knife to swirl the sauce and cheese decoratively. Bake lasagne 10 minutes longer, and then let stand for 15 minutes before serving.