Layers of fresh spinach and pine nuts not only make this lasagna feel gourmet, but it’s also a cinch to prepare.

Ingredients:

For the vegan ricotta:

• 1 (14-ounce) package firm tofu
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder

For the lasagna:

• 2 Ener-G eggs
• 4 cups Italian herb pasta sauce
• 8 ounces uncooked lasagna noodles
• 1 (16-ounce) package baby spinach
• 1/2 cup pine nuts
• 1/2 cup vegan Parmesan shreds

1. To prepare the ricotta, combine the tofu, nutritional yeast, olive oil, lemon juice, and garlic powder in a blender; process until smooth and refrigerate until ready to use.
2. To assemble the lasagna, combine the prepared ricotta in a bowl with the Ener-G eggs; set aside.
3. Spoon a little sauce into the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles followed by half the spinach, 1/4 cup pine nuts, and half of the remaining sauce.
4. Top with a second layer of noodles, the remaining spinach, and the remaining 1/4 cup pine nuts. Add a final layer of noodles, followed by the remaining sauce. Sprinkle with the Parmesan.
5. Cover with foil and bake at 350 degrees F for 1 hour.