Once a year lasagna!

I only make this once a year and I have no idea why! It's so delicious! This one has almond-tofu ricotta, spinach, peppers, mushrooms, onions, Follow Your Heart vegan cheese and tomato herb sauce.

I have to say that Follow your Heart cheese is better than Daiya for something like this. It melts without getting goopy like Daiya and it's milder in taste which works.

Recipe:

2 TB olive oil
1 onion, chopped
2 tsp. chopped garlic
1 container cremini mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
1 bag of baby spinach
1 jar of marinara sauce (Whole Foods tomato herb)
1 recipe of almond tofu ricotta (see recipe below)
12 lasagna noodles
1 bag of Vegan Follow Your Heart mozzarella cheese

Cook pasta as per directions. Add a little oil to the boiling water so pasta doesn't stick together. When finished cooking, drain and set aside.
Meanwhile, saute onion, garlic, peppers and mushrooms in olive oil in a pot. Season with salt and pepper. Add spinach and saute briefly until it wilts just a little bit. (Another option is to add the spinach raw while you are layering the lasagna.)
Coat a lasagna pan with some red sauce. Layer 4 noodles, half of the ricotta, then one half of the veggies, a little cheese and a little sauce, continue layering the same way until you end up with noodles. Pour the remaining sauce over and top it with the cheese. Cover with foil and bake at 350F for 1 hour.

Almond Tofu ricotta (adapted from the cashew ricotta from Veganomicon):
1/2 cup slivered almonds
2 TB olive oil
1/4 cup lemon juice
1 container of firm tofu, drained
1 1/2 tsp salt
1 tsp italian herb blend (or just dried basil)
Blend all ingredients in a blender or food processor until creamy.