• 1 (14-ounce) package firm tofu, drained
  • 1/4 tsp garlic powder
  • 1/4 tsp italian seasoning
  • sea salt and pepper to taste
  • 1 jar vegan marinara sauce
  • 2 bell peppers, cored, seeded and chopped (red and green)
  • 1 onion diced
  • 5 mushrooms chopped
  • 2 cloves garlic
  • 2 cups baby spinach chopped
  • 9 rice lasagna noodles
  • 1 tsp coconut oil



  1. Preheat oven to 350°F
  2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed
  3. Transfer tofu to a large bowl and add garlic powder, italian seasoning, sea salt and pepper and mash with a fork. Set tofu mixture aside.
  4. Heat coconut oil into a medium pot on low-medium heat until translucent.  Add peppers and mushrooms and simmer until tender
  5. Add marinara sauce into pot and bring to boil and then simmer for 10 min
  6. Spoon enough marinara sauce into baking dish to cover the bottom and then arrange 3 noodles on top
  7. Spread one-third of the tofu mixture over the noodles and then sprinkle spinach over the tofu mixture.
  8. Spoon more sauce over the spinach. Repeat the process 2 more times, ending with sauce and tofu.
  9. Bake for 40 min and then set aside for 10 min before serving

Serves 8

Cook Time and Prep Time: 60 min