VEGAN GLUTEN FREE LASAGNA

Ingredients:
1 package of gluten-free lasagna noodles
1 jar of your favorite marinara sauce
1 package of vegan cheese (such as Daiya or Violife)
1 package of extra firm tofu
1 tablespoon of olive oil
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of dried oregano
Salt and pepper, to taste
Fresh basil leaves, chopped, for garnish (optional)
Instructions:
Preheat the oven to 375°F.
In a large pot of boiling water, cook the gluten-free lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, crumble the extra firm tofu with your hands until it resembles the texture of ricotta cheese.
Add the olive oil, garlic powder, onion powder, dried oregano, salt, and pepper to the crumbled tofu. Mix well.
In a baking dish, spread a layer of marinara sauce on the bottom.
Place a layer of cooked lasagna noodles on top of the marinara sauce.
Add a layer of the crumbled tofu mixture on top of the noodles, spreading it evenly.
Sprinkle a layer of vegan cheese on top of the tofu mixture.
Repeat the layers of marinara sauce, noodles, tofu mixture, and cheese until all ingredients are used up, ending with a layer of cheese on top.
Cover the baking dish with foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh basil leaves, if desired.
Enjoy your delicious vegan gluten-free lasagna