This isn't going to be the cheesy, bubbly lasagna we're accustomed to, but it does a pretty good job of faking it. And it’s stick-to-your-ribs hearty.
2 T olive oil
1 1/2 Cups chopped onion
3 T minced garlic
4 (14.5-oz) cans stewed tomatoes
1/3 C tomato paste
1/2 C chopped fresh basil
1/2 C chopped parsley
1 t salt
1 t ground black pepper
1 (16-oz) package gluten-free lasagna noodles
2 lbs firm tofu
3 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoons minced garlic
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu.
Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.