Ooh- La-La Lasagna

So I was given a fantastic vegan cookbook for my birthday last year and have used it so much the pages are falling out.  I've discovered new favorite recipes from it and will post one that even my kids enjoy and at the same time put a good plug out there for the book! The cookbook is called Chloe's Kitchen and has easy and delicious vegan recipes. If you love this recipe you should check out the cookbook!

Ingredients:
Garden Ricotta:
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic
1 14 oz. package extra firm tofu, drained
2 Tbsp. lemon juice
1 1/2 tsp sea salt
1 1/2 tsp black pepper
1 Tbsp white miso paste (you can find it at Kroger in the international food isle)
3 Cups fresh basil

Sauce:
2 Tbsp olive oil
8 oz. crimini mushrooms, sliced
1 24oz. jar marinara sauce
1/4 cup soy, almond or rice milk
1 Tbsp. brown sugar or maple syrup
Sea Salt
Pepper

1 lb. no- boil lasagna noodles
5 oz. baby spinach

Preheat oven to 375 degrees. Lightly grease a 9 by 13 inch pan.

To make the Garden Ricotta: in a large skillet, heat oil over medium heat and saute onion until soft. remove from heat.

In the food processor combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste. Pulse until mixture is almost smooth but still has some texture. Add basil and pulse a few more times to incorporate the basil. Adjust seasoning to taste.

To make the sauce:
Heat oil over med. high heat in a large skillet and saute mushrooms until soft. Add marinara sauce, nondairy milk and brown sugar and heat through. The nondairy milk and brown sugar will soften the acidity of the tomatoes. Add salt and pepper to taste.

To Assemble:
Spread a thin layer of sauce on the bottom of the prepared pan. Arrange 4 lasagna noodles across the pan. Spread half the Garden Ricotta over the noodles. Layer half of the spinach over the garden ricotta. Arrange 4 more noodles on top. spread another layer of sauce over the noodles, then line with 4 more noodles. Top with another layer of sauce, the remaining garden ricotta, and the remaining spinach, and 4 more noodles. Top with remaining sauce.

Cover the baking pan with foil and bake for 45 minutes or until noodles are cooked and sauce is hot and bubbling. Remove from oven and let rest for 5 minutes before serving.