Lasagna is one of those dishes that you can cook for your family throughout the year, fix and freeze, and make for friends in need of a hearty meal. This vegan lasagna recipe features Wolfgang Puck's Arriabbata Sauce, spinach, and tofu.
Cook lasagna noodles 2 minutes less than package directions (the noodles will continue to cook in the oven once the lasagna is assembled). Drain and lay noodles out in a single layer on a large baking sheet.
Meanwhile, heat oil in a large skillet over medium-high heat. Add spinach, in batches, adding more oil if necessary, and cook, stirring often, until spinach is wilted. In the last batch, add garlic and cook, stirring, for 1 minute or until fragrant.
Transfer spinach to a large bowl and toss to distribute garlic throughout. Set aside.
Place tofu, soymilk, lemon zest and juice in a food processor and blend until smooth and just slightly chunky. Add herbs and parsley and pulse a few times.
Transfer tofu mixture to the bowl with the spinach and stir to combine. Season with salt and pepper.
Cover the bottom of 9x13-inch baking dish with a thin layer of arrabbiata sauce, then cover with a layer of noodles (use about one-third of noodles). Follow with half the tofu filling.
Spread a layer of tomato sauce, about half of it, all the remaining tofu filling, and the remaining noodles. Spread the remaining tomato sauce over the top and cover dish with foil.
Bake for 30 minutes then remove foil. Continue to bake for 15 more minutes or until lasagna is hot and bubbling. Remove from oven and let sit for 15 minutes before slicing and serving.