"Our Christmas Eve tradition is lasagne. Over the years we have added spinach lasagne, as it was slightly healthier than the traditional meat version. As I've gone vegan, I wanted to be able to keep tradition while also being able to respect myself in the morning. :)
My carnivore Dad liked it. :)"
Press your tofu to remove excess water. While you're doing this also thaw and drain your spinach. Get as much water out as possible. I usually place spinach in a clean dish towel and squeeze it.
Cook your lasagne noodles according to package directions.
In a food processor place your garlic, shallots, and basil leaves. Pulse a few times to chop. Add your pressed tofu (broken into pieces), nooch, oregano, olive oil, salt and pepper. Blend to combine.
After you have blended the above, in a bowl mix together your tofu blend, 1/2 package of Daiya, and drained spinach.
In a 9x13 pan, pour a small amount of your sauce. Top with a layer of noodles (3). Spread onto this 1/2 of your spinach mixture. Top spinach mixture with approximately 1 cup of sauce. Repeat the noodles, spinach mixture and sauce. Finish with one last layer of noodles, sauce, and top with Daiya. Use the Daiya to your liking. I prefer a light amount of Daiya myself.
Bake in a 350 degree oven for 50 minutes covered with foil. Remove foil and cook an additional 10 minutes.