Vegan Tofu Spinach Lasagna

Heat a substantial saucepan over medium heat, adding olive oil to the pan. Introduce the onions into the saucepan and cook them until they become tender, approximately 5 minutes. Incorporate the garlic into the saucepan and continue cooking for another 5 minutes.

Combine the tomatoes, tomato paste, basil, and parsley in the saucepan. Ensure a thorough mixing of these ingredients, then adjust the heat to low and allow the sauce to simmer covered for 1 hour. Introduce salt and pepper into the saucepan.

Simultaneously, bring a large pot of salted water to a boil. Cook the lasagna noodles for 9 minutes, then drain and rinse them thoroughly.

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Mash the tofu blocks in a large bowl, incorporating garlic, basil, and parsley. Add salt and pepper to the mixture, then use your fingers to compress the ingredients together.

Arrange a single layer of lasagna noodles in a 9x13 inch casserole pan. Spread 1 cup of the tomato sauce on the bottom, followed by a layer of noodles. Distribute one-third of the tofu mixture evenly over the noodles. Add an even layer of spinach on top of the tofu, followed by 1 1/2 cups of tomato sauce. Repeat this process: layer noodles, spread one-third of the tofu mixture over the noodles, add an even layer of spinach on top, and ladle 1 1/2 cups of tomato sauce over the spinach. Place a final layer of noodles on top, followed by another 1/3 of the tofu mixture and the remaining 1 1/2 cups of tomato sauce.

Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and indulge in your creation