Vegan Spinach Lasagna

From ThisBlueWiki

The following is a vegan adaptation of cheesy spinach lasagna. For the original recipe, scroll down.

• 9 uncooked lasagna noodles
• 1 16-ounce package medium or firm tofu, pressed (Ota firm is best in portland)
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 2 tsp Adobo seasoning
• Basil, thyme, oregano, black pepper to taste
• 6 oz. Yves meatless deli ham, chopped (optional)
• 1 small onion, diced
• Vegetable cooking spray
• 1 (26-ounce) jar low-fat pasta sauce (Trader Joe's tomato basil marinara)

Combine tofu and the additional seasonings specified here according to this vegan tofu basil "ricotta" recipe. Sautee onion and meatless ham until onions are soft and translucent.

Cook pasta according to package directions; set aside.

Stir together tofu ricotta with spinach and sauteed onions and ham.

Spread 1/2 cup pasta sauce on bottom of an 13x9-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

Bake covered at 350° for 35 minutes. Let stand 5 minutes and serve.

Regular Cheesy Spinach Lasagna

This recipe hasn't been updated with tweaks that have been applied to the vegan version, so you might want to read that one for updated instructions on some stuff. Abandoned in 2007 or so.

• 9 uncooked lasagna noodles
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 (16-ounce) container fat-free ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1/2 cup grated Romano cheese
• Basil, thyme, oregano, black pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 6 oz. Canadian bacon, chopped
• 1 small onion, diced
• Vegetable cooking spray
• 1 (26-ounce) jar low-fat pasta sauce

Cook pasta according to package directions; set aside.

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.

Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.

NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.

http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258711