We tend to be weekend carnivores and want to eat vegan or vegetarian meals through out the week. This is what I made today and I am very pleased with it. I had some left over home made chunky spaghetti sauce and used this along with a jar of spaghetti sauce.
In a large bowl, mash the tofu with a potato masher. Add the lemon juice, garlic, salt and pepper, mash again.
Add the olive oil, stir with a fork. Chop the basil leaves and add to the tofu.
Add the nutritional yeast and stir again. I added some dried chives and fresh oregano to mine to boost the flavours. Taste to see if it needs more seasonings.
Cover and put into the fridge while you prepare the lasagna.
FOR THE LASAGNA
In a large pot, boil the lasagna noodles according to package directions. When done drain and set aside.
Saute the onion and garlic in the oil until the onions are soft and then add the mushrooms and vegetable meat and saute for a few minutes.
Stir in the parsley and cook for a few more minutes. Mix in the spinach and yeast flakes.
Place a layer of tomato sauce in the bottom of a 9x13" casserole dish. Lay 3 of the 9 noodles on top of the sauce. Add a layer of meat, then a layer of ricotta. Repeat the layers. End with the noodles, add more sauce on top and top with shredded almond mozzarella cheese. I added some dried chives and Italian season to the almond cheese to give it more flavour. Cover the lasagna with heavy tin foil.