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1 container organic extra firm tofu, well pressed
1 T lemon juice
2 tsp. dried basil
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 T nutritional yeast, (optional)
1/2 yellow onion, diced
1 14 oz. jar of marinated artichoke hearts, well drained and chopped
1/3 cup sliced black olives
1 box whole wheat lasagna noodles
5 cups marinara sauce (no sugar added)
Preheat oven to 350F. Mash together the tofu, lemon juice, basil, salt, garlic powder, onion powder and nutritional yeast. Saute diced onions (and other veggies) in oil. In another bowl, mix together cooked onions, artichokes and olives. Cook the lasagna noodles according to package directions.
Cover the bottom the the lasagna pan wit a layer of sauce, then place a layer of lasagna noodles on the sauce. Spread half of the tofu mixture on the noodles, and half of the artichoke, olive, onion mixture. Continue layering until ingredients are gone, finishing with a layer of pasta and sauce. Cover and bake 50 minutes. Serve with salad, french bread, and a nice Pinot Noir. Family approved!