Vegan Lasagna

This is actually very convincing for having no milk, cream, ricotta, or cheese!  I'm excited about this recipe because it will be great for when people are visiting from out of town or other big family/party gatherings.  A few reasons why this fits a special niche in my cooking repertoire:

1. can be made/prepped ahead. Last minute preparation is heating in the oven then slicing- both are easy to do with people chatting you up
2. generically friendly/liked food- I don't think I know anyone who hates all kinds of lasagna? It isn't the sort of thing that the random kid will turn their nose up (at least if you keep the vegan part a secret!!)
3. cheap (ish)- noodles, sauce, veggies, tofu... not like buying take out pizza or roasting several pounds of meat
4. I can eat it and not feel bad about it!

Method:

Buy or make your favorite tomato/pasta sauce.

Boil the lasagna noodles if they need it (some kinds don't need to be pre-cooked)

Saute veggies for veggie layer.  I like mushrooms.  Slice the mushrooms, then saute in a slight bit of olive oil and a sprinkle of salt (salt brings out the moisture which helps mushrooms cook down, and means you need less oil!)

Make the tofu "ricotta" mixture by blitzing in a food processor:
16 oz extra firm organic tofu (organic is important for tofu b/c otherwise soybeans are generally GMO)
1/3 - 1/2 lb spinach- blanched and squeezed
2 cloves garlic
1 tea salt
lemon juice
fresh or frozen basil leaves

Pick out a pan. The tofu mixture above will work for about an 8x8" pan; you could double it for a larger pan.

Layer the lasagna into a pan.  This is the order, from bottom to top:

1. tomato sauce
2. lasagna noodle layer
3. tofu ricotta
4. tomato sauce
5. lasagna noodle layer
6. sauteed veggies (mushrooms for me!)
7.  ...and so on until you've exhausted your tofu ricotta

Make sure to end with a layer of noodle covered generously by sauce. If you don't get it all covered with sauce on top, it will BURN the noodles. Gross.

Bake at 350 F for 40-60 minutes.