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1
Preheat oven to 400.
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2
Boil noodles al dente according to package directions, or use no boil I won't judge you.
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3
These next steps can be done simultaneously: while your water is boiling, start the saute, while that's cooking down make the ricotta and it'll go pretty fast.
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4
Saute onion a few minutes over medium heat, add 2 cloves garlic, black pepper.
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5
Add sliced mushrooms, turn heat to medium-low, add pinch of salt and cover.
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6
Saute until mushrooms become opaque and drop their (delicious) liquid, about ten minutes.
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7
Uncover, turn the heat up to medium high and reduce liquid, about five minutes.
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8
If you get any stuck to the pan, deglaze with balsamic.
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9
Add olives at the end.
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10
If you have any fresh Italian herbs, add them too!
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11
Make tofu ricotta.
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12
Drain tofu and add to food processor or blender.
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13
Add spinach and 2 cloves garlic.
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14
Blend quickly while slowly adding olive oil.
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15
You're not trying to liquefy it, just a few seconds should do.
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16
Build the lasagna.
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17
In a 9x13ish baking pan or large cast iron skillet, add olive oil and thin layer of pasta sauce.
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18
Lay down one layer of noodles, top with tofu ricotta.
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19
Another layer of noodles, add mushroom saute.
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20
I like to throw a little sauce in that layer bc i don't want it to be too dry in the middle.
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21
Top with another noodle layer, then dump the rest of the sauce on top.
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22
Cover and bake at 400 for 20 minutes.
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23
Uncover and top with your favorite vegan pizza cheese (I like daiya).
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24
Fresh tomato slices also heavenly.
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25
Really anything you'd top a pizza with, you're going to like here.
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26
Bake another 10-15.
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27
Let it cool at least ten minutes before serving.
