This is a great, hearty one-pot meal perfect for diets and entertaining.
3 Sweet Potatoes, sliced thin lengthwise
2 package tofu
8 cups baby spinach
2 packages vegan mozzarella-style cheese substitute
1 jar vegan spaghetti sauce
dried basil to taste
salt to taste
ground black pepper to taste
Drain tofu. Combine tofu, basil, salt an pepper till they look like ricotta, set aside. Blanch and chop spinach, add salt and pepper to taste. Coat the bottom of the pan with about a tablespoon of spaghetti sauce. Place sliced sweet potatoes like lasagna. Add layers of half of the spinach, tofu, spaghetti sauce and 1/3 or the cheese. Add another layer of sweet potatoes, tofu, spinach, spaghetti sauce and cheese. Top with the final layer of sweet potatoes, and add a couple tablespoons of spaghetti sauce and the remaining cheese. Cover with aluminum foil and bake for one hour at 400 degrees. Serve hot.
Despite being grain free, this is a very hearty dish. You can vary the dish by adding different vegetable or using regular potatoes instead of sweet potatoes. My guests didn't even realize that I did not use pasta till I mentioned it to them.