1 package tofu, drained
2 Tbsp olive oil
1 large onion, chopped
3/4 lbs mushrooms, sliced
3 cloves garlic
1/2 tsp dried oregano
1/2 tsp salt, divided
1/4 tsp black pepper
1 bunch spinach
1 small bunch basil
4 cups tomato or marinara sauce (you can buy ready-made sauce, or you can make your own. Rabi made some this time around.)
2 eggs, beaten
2 Tbsp gluten free flour (I used sorghum flour this time)
1 (16 oz) package lasagna noodles (brown rice noodles)
Coarsely crumble tofu onto a towel and lightly press out excess water. Set aside.
Heat oil in a large skillet over medium high heat. Add onions and cook until tender. Add garlic, mushrooms, oregano, 1/4 tsp of salt, and black pepper and cook, stirring occasionally, until liquid has evaporated.
Whisk eggs and remaining 1/4 tsp salt in medium bowl. Add flour and whisk until well blended and slightly thickened. Unwrap tofu and crumble into the egg mixture. Stir well, set aside.
Preheat oven to 350 degrees. Ladle 1/4 cup of sauce into the bottom of a 13x9x2 inch baking dish and spread it out evenly. Arrange 3 lasagna noodles (no need to pre-cook the noodles) on top of sauce. Place 1/3 of the tofu mixture and 1/4 cup of the sauce on top of the noodles, distributing evenly. Sprinkle on 1/3 of the onion mixture, 1/3 of the spinach, and 1/3 of the basil. Repeat for three layers.
Cover the baking dish with aluminum foil and bake for 45 minutes. Set aside, uncovered to let stand for 15 minutes, then slice and serve.