This recipe can be prepared in either a Salad Master Core Electric Skillet or baked in the oven at 350 for about 45 minutes. (If using Salad Master, set temp at 325, when valve clicks, turn down to 200 and bake for 35 minutes.)

1 32 ounce size jar of organic marinara sauce
1 large onion, sliced
1 large zucchini, sliced
1 lb fresh baby spinach
1 10 ounce package of mushrooms, sliced
2 cloves garlic, minced
1/2 cup fresh basil leaves, chopped
1 pound firm tofu, drained
1/2 cup nutritional yeast
8 ounces lasagna noodles (that do not need boiling)
In small bowl, mash the tofu, add the minced garlic and about 1/4 cup of the chopped basil, and mix well. Set aside.

In either skillet or lasagna pan, layer the ingredients as follows:

1/2 jar sauce
layer of lasagna noodles
1/2 of the sliced onion
1/2 of the sliced zucchini
1/2 of the baby spinach
1/2 of the mushrooms
1/2 of the tofu mix
Pour more marinara sauce over the ingredients
Then create another layer of noodles and then the veggies.
Pour sauce over the ingredients and sprinkle the top with either 1/4 cup of nutritional yeast or vegan parmesan cheese.

Note: When preparing the layers, I like to add some more of the chopped fresh basil on top of the veggies. Basil gives it a zippy, wonderful Italian flavor.

Note: You can add other veggies of your choosing in the recipe. You can also add some shredded vegan mozzarella cheese in between the layers. Daiya and Follow Your Heart brands each make a nice mozzarella that melts! En