Lazy Day Lasagna

If you want to make your favorite Vegan marinara sauce from scratch go ahead, but to make it lazy use any Vegan marinara sauce from a jar! No need to cook your noodles first either, use any regular, whole wheat or brown rice lasagna noodles right out of the box! The noodles will cook in the sauce!

Filling:

2 t extra virgin olive oil

1 large onion, chopped

3 cloves garlic, minced

1 - 10 oz bag of fresh baby spinach

2 - 12 oz pkgs. firm tofu, drained

1 - 8 oz container Vegan cream cheese

1/2 c fresh basil, chopped

1/4 c nutritional yeast

Heat oil in a frying pan over medium high heat, saute onions and garlic until golden. Add spinach and cook until wilted. Transfer spinach mixture to a food processor or blender. Add tofu, cream cheese, basil and nutritional yeast. Puree until mixture is thick and smooth. Season with fresh cracked black pepper.

Lasagna:

5 - 1/2 c Vegan marinara sauce

12 uncooked lasagna noodles

12 oz Vegan Italian sausage links (sliced) OR meatless ground (crumbled)

1 c Vegan shredded soy OR rice mozzarella cheese

Spread 1/4 of your favorite Vegan marinara sauce in the bottom of a 9 x 13 inch baking pan. Cover with 4 noodles, then half of the filling, and another 1/4 of the sauce. Repeat with 4 noodles and remaining filling. Spread sausage evenly over top, and top with 1/4 sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with Vegan shredded cheese.

Cover lasagna with foil and bake at 350 for 45 minutes or until bubbling. Uncover and bake for 15-20 minutes more or until noodles are tender and cheese is melted.