Michelle's Meatless Lasagna Delight

Ingredients 0/18

Step 1

Lightly heat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish. In a large skillet over medium-high heat, warm some oil and toss in the onions and bell pepper. Cook, stirring occasionally, until the onions turn translucent and the peppers start to soften, about 3 to 5 minutes. Next, add the mushrooms and keep cooking until they're nice and tender, around 4 minutes.

Step 2

Now stir in the diced and crushed tomatoes, tofu, chopped spinach, garlic, and all the herbs and spices—parsley, basil, oregano, salt, pepper, and a pinch of crushed red pepper flakes. Let the sauce come to a gentle simmer, then turn the heat down to medium-low and let it cook for another 10 minutes to let the flavors meld.

Step 3

Once your sauce is ready, spread a thin layer on the bottom of your baking dish. Layer some lasagna noodles on top, then add more sauce. Keep alternating layers like this until you’ve used all the sauce and noodles, finishing with a layer of sauce. Sprinkle the shredded cheese over the top. Pour a little water around the edges of the dish to keep things moist, then cover it tightly with foil.

Step 4

Pop the lasagna in the oven and bake for about 40 minutes, until the noodles are cooked through and everything is bubbly. Let it cool a bit before digging in!