At your request

Since so many of you said you were interested in my lasagna recipe, here it is!

Spinach-Artichoke Lasagna

Ingredients

Sauce:
olive oil
1/2 large onion, diced
3 cloves garlic, minced
1 heaping spoonful tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
2 cans diced tomatoes, (1 can drained)
salt & pepper (about 1 tsp salt, 1/2 tsp black pepper)
pinch crushed red pepper

Spinach-Artichoke Layer:
10 oz package frozen spinach, thawed and drained
olive oil
2 cloves garlic, minced
1 can artichoke hearts, chopped
1/4 cup white wine
salt & pepper

Tofu ricotta:
1 lb firm tofu
2-3 tsp lemon juice
salt
pinch black pepper
1/4 cup nutritional yeast

9 cooked lasagna noodles

Instructions
For the sauce:
Heat a little bit of olive oil in a medium saucepot. Add the onion and garlic, cook until the onion is softened. Stir in the tomato paste, basil, oregano, and thyme. Add the tomatoes, salt, black pepper, and crushed red pepper. Bring to a simmer. Cover the pot and let the sauce simmer for 20 minutes. Taste to adjust seasoning.When the sauce is done simmering, transfer it to a blender and blend until almost smooth.

For the spinach layer:
Place the spinach in a fine meshed strainer and squeeze out as much liquid as possible. Set aside.
Heat a little bit of olive oil in a saute pan. Add the garlic and cook until softened. Add the artichoke hearts and cook for 1-2 minutes to heat. Add the wine to the pan and bring to a simmer. Lower the heat and let the wine reduce by half.
Add the spinach to the pan and season with salt & pepper, to taste. Let the the mixture cook until almost all of the liquid is evaporated.

For the tofu ricotta:
Break the tofu into pieces and place in a food processor. Pulse until the mixture is crumbly. Add the lemon juice, salt, and pepper. Pulse until the mixture has the consistency of ricotta cheese.
Transfer the mixture to a bowl and stir in the nutritional yeast.

To assemble:

Preheat the oven to 350 degrees.
Spread about 1/2 cup marinara over the bottom of a 9x9 glass baking dish. Lay 3 lasagna noodles over top of sauce. (You will have to cut the noodles to fit the baking dish)
Spread 1/2 of the tofu ricotta over the noodles and cover with 1/2 of the spinach mixture.
Place 3 more lasagna noodles over top the spinach layer. Spread about 1/2 of the remaining sauce over top of the noodles.
Repeat layers with the remaining ingredients. (Remaining layers should be as follows: tofu ricotta, spinach mixture, noodles, and sauce)
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the lasagna is heated through.
Let rest before cutting.