Yes, it's THAT good. And yes, the tofu ricotta really tastes like ricotta. Swearsies. I feel like I just invented fire or something.
Before you stampede to your kitchen to get this goin for dinner, we need to have a little chat about ingredients. If you look through the list, you'll see it calls for nutritional yeast flakes. I know, giraffe neck, right? But it's really not that weird. All you have to do is go to your local health food store. Find the bulk bins filled with things that looks suspiciously like rabbit food. The yeast flakes are bright yellow, and you only need a little scoop for this, which will probably cost less than a dollar.
See? Not scary at all. If you plan to ever eat anything that resembles cheese again, these babies are your new best friend. They seriously make stuff taste like cheese. You'll also want to be on the lookout for vegan mozzarella, which is really mostly- you guessed it- soy. The package will have you believe that it melts and stretches, but this is barely true. For pretend cheese though, I'm not going to complain.
Spinach Lasagna with Tofu Ricotta
adapted from Veganomicon
1/2 lb lasagna, cooked
about 40 oz pasta sauce
2 bags frozen spinach, 20-24 oz, thawed and squeezed
8 oz fresh mushrooms, sliced
1 clove garlic, chopped
1 lb extra firm tofu, drained and squeezed dry
2 tsp lemon juice
1 TB basil
2 TB olive oil
1/4 c nutritional yeast flakes
7 oz vegan "mozzarella"
Preheat oven to 375 degrees.
While lasagna is cooking, prepare tofu ricotta:
In large bowl, crumble tofu with hands. Add lemon juice, salt, and basil. Mix until tofu is the texture of ricotta cheese. Add olive oil and yeast flakes and stir well with a fork.
Saute mushrooms and garlic in olive oil until soft. Combine with spinach.
In 9"x13" pan, layer sauce- noodles- tofu- spinach, twice, ending with sauce. Cover with foil and bake 20 minutes. Remove foil and sprinkle with mozzarella. Bake another 20 minutes.