This lasagna was awesome, though I did make a couple of tweaks to each layer: I used fresh spinach instead of frozen and also added a bunch of kale. I chopped it pretty fine in a large food processor and then sautéed it with onion & garlic while the sauce was going. For the tofu layer I added nutritional yeast, and I also added a very small amount of apple cider vinegar to cut the red sauce before it cooked through (probably used more tomato paste than called for, too). Instead of regular-boil noodles, I used flat no-boil lasagna sheets, which seemed to hold together the layers really well. With these slight alterations, the flavors & consistency were perfect. Thanks!
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This lasagna was awesome, though I did make a couple of tweaks to each layer: I used fresh...