Veggie Lasagna

The long awaited lasagna recipe is here!!!

1 package frozen spinach, thawed or one large bunch fresh, chopped
1 cup mushrooms, sliced
1 large onion, chopped
2-3 cloves garlic, chopped
40 oz tomato sauce (homemade is best, see my favorite recipe here)
4-5 zucchini, sliced lengthwise and thin
3 links vegan sausage (Trader Joe's makes a great one!)
Tofu ricotta:
-1 lb firm tofu, rinsed
-1 tsp dried thyme
-1 tsp dried oregano
-1 tsp dried basil
-2 tsp sea salt
-1/2 tsp freshly ground black pepper
olive oil for sauteeing
12 pieces lasagna pasta (no boil is easiest if you can find it)

Preheat oven to 375º F. In a large pan, saute onions and garlic until soft. Add mushrooms, saute 5 more minutes. Meanwhile, place zucchini slices in a roasting pan or casserole dish, drizzle with olive oil and roast in oven for 20 minutes. Remove onion and mushroom mixture from pan. Next, fry sausage, adding more oil if needed, in same pan you used for onions and mushrooms till brown.

To make tofu ricotta combine tofu, thyme, oregano, basil, salt & pepper in a food processor or blender and blend until smooth. Add a tiny amount of water if the mixture seems too dry. Refrigerate until ready to use.

Now to assemble the whole thing:
Ladle enough tomato sauce to thinly cover bottom of lasagna pan. Lay down 4 pieces of pasta on top of sauce. More sauce to cover pasta, then spread half of the spinach evenly over that. Over spinach lay half of the mushroom mixture, then half of the ricotta mixture. Then 4 more pieces of pasta. Repeat layers with the other halves of mixtures, asving a quarter of the tomato sauce. Top with 4 more pieces of pasta, covering that with the last of the tomato sauce. Cover entire thing with aluminum foil and bake for 50 minutes. if you are using cheese or vegan cheese, grate it and sprinkle it on top in the last 15 minutes. If you like a crispy crust, remove foil for last 10 minutes.