Kimberly Flanagan​​​​​




Preheat oven to 375° 

🍽 Add all FILLING ingredients into blender and pulse together until combined. Should be a thick paste consistency. Set Aside

🍽 Prepare Lasagna Noodles as directed & set aside to cool

🍽 For the SAUCE, heat onion and mushrooms in sauce pan until onions are translucent and mushrooms have released their moisture. Add remaining SAUCE ingredients and let simmer for 10 minutes. 

🍽 In a lightly sprayed 6x9 baking dish begin your layer. 
Sauce - Noodles - Filling - Corn - Sauce 
Repeat this until all ingredients are used. 

🍽 Once final noodle layer is placed top with the remainder of sauce and sprinkle with bread crumbs. (Sliced Tomatoes on top would also be great!)

🍽 Cover with foil & bake for 30 minutes. Then UNCOVERED for 20 addititonal minutes.
🍽 Once done, let rest for 15 minutes before serving. This will help it thicken back up! Top with hemp seeds to act as a "parmesan" topping!

🍴1 brick Extra Firm Tofu
🍴3 cups baby spinach
🍴1/4 cup Nutritional Yeast
🍴2 tbsp italian seasoning 
🍴1/2 tsp Garlic Salt 
🍴1 tbsp onion powder
🍴1 tbsp dried parsley flakes

🍴1 medium yellow onion, diced
🍴2 cups mushrooms, sliced
🍴2 tsp italian seasoning
🍴2 tbsp coconut sugar (optional)
🍴1 26oz pasta sauce
🍴2 tsp garlic, minced

🍴9 Lasagna Noodles
🍴1/2 cup corn (optional)
🍴2 tbsp bread crumbs (optional)
🍴1 tbsp hemp seeds (optional)

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Recipe Video​​
Come see how to make this delicious recipe in action!