Mrs. T's Lasagna

Mrs. T's lasagna

I was staying at my friend lauryn's house when her mom made this vegan lasagna to accomodate my diet. I watched her make is so I could recreate it at home, but I've slightly changed it. Anyway, I named the recipe "Mrs. T's lasagna" after lauryn's mom, Mrs. T!
Another bit of info: I recently took this lasagna to a dinner party and got rave reviews from those who tried it, none of whom were vegans!
what you need:

• 1 box lasagna pasta
• 1 jar marinara sauce
• 1 package firm tofu (the refrigerated kind)
• 1 cup chopped frozen spinach
• 3 large bell peppers (I used red, yellow, and orange)
• 1/2 can chickpeas, drained
• 1 tbsp garlic powder
• 1 tbsp basil

* at least an hour before you make this dish you need to drain your tofu. I do this by opening the container, placing the tofu block in a collander in my sink, and placing a bread plate with a heavy book or can on top of the tofu. this presses the water out of the tofu. flip the tofu over and press each side for 30 minutes.

1. bring a large pot of water to a boil. in the meantime, wash and cut bell peppers into thin strips. once water is boiling, add lasagna.
2. in a microwave safe bowl, microwave the spinach to defrost it. drain liquid.
3. in a blender or food processor, blend the tofu, chickpeas and spinach together. mix in the spices.
4. drain the pasta. take a large baking dish and pour a thin coat of sauce into it. on top of that, lay the pasta, covering the entire bottom of the pan. then, spoon the tofu/spinach/chickpea mixture onto the noodles, and spread with a spatula. layer sliced bell peppers on top of the mixture, top with sauce, and another layer of noodles. repeat this process until your pan is full, and cover the last layer of noodles with sauce.
5. bake at 350 degrees for about 30 minutes.