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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees Fahrenheit. Press tofu (I like to do this ahead of time).
Step 2
If using no-boil noodles, proceed to step If using noodles that need to be cooked, bring a large pot of salted water to a boil. (A splash of olive oil helps prevent the noodles from sticking together!) Add noodles and cook just until al dente. Drain and set aside. I like to lay them out on a kitchen towel.
Step 3
While the noodles boil, cook the veggies. Heat oil over medium heat in a large skillet. Once hot, add zucchini and mushrooms plus a pinch of salt and pepper. Cook for 5 minutes, stirring often, until softened. Add spinach and sauté for another 3-5 minutes. Remove pan from heat.
Step 4
Make tofu ricotta.
Step 5
Add 1 heaping cup of marinara to the bottom of a 9x13 inch baking dish, spreading it evenly. Top with about 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end, depending on the size).
Step 6
Top evenly with half of the ricotta mixture and half of the vegetable mixture. Top with 1 1/2 cups or more of sauce. Repeat with another layer of noodles, the rest of the tofu mixture, and remaining veggies.
Step 7
Top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.
Step 8
Cover dish with foil and bake for 30-35 minutes, or until noodles are softened. Oven times may vary depending on the noodles used. Let lasagna rest for 15 minutes before eating! Lasagna will keep in the refrigerator for up to 5 days.
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