Spinach Lasagna and C-tsar salad

Hello...
Hello...?
Is this thing still on? Can everybody hear me? Hi, OK. YEP, still alive and kicking! Sorry for my lack of posts. I have no excuses other than sheer lack of creativity lately. I just haven't put my brain to much use.

Moving on... Can I tell you how fantastic this dinner was? I'm so very happy there are leftovers. Here's what you'll need:

Salad
1 head romaine lettuce, chopped
10 cherry tomatoes, sliced in half

Croutons
3 slices of whole grain bread, cubed
1 tbsp Italian seasoning
1 tbsp grape seed oil
salt and pepper

To make the croutons, pre-heat your oven to 400 degrees. Spread bread cubes on a cookie sheet and drizzle with oil. Sprinkle with salt, pepper, and Italian seasoning, then bake for about 12-15 minutes.

C-tsar Dressing
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp onion powder
1 tsp Dijon mustard
2 tbsp grape seed oil
1 tsp vegan worcestershire sauce

Whisk all ingredients together, pour over salad, and add a little bit of vegan parmesan if you have it!

Spinach Lasagna

1 box whole wheat lasagna
1 jar of your favorite pasta sauce (I used Trader Joe's basil and garlic)
1 package extra firm tofu
1/4 cup nutritional yeast
1 bag frozen spinach, thawed and drained
2 tbsp fresh thyme
2 tbsp fresh sage
3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp Italian seasoning
salt and pepper, to taste
1tbsp grape seed oil
handful of Daiya mozzarella cheese

Pre-heat oven to 350 degrees

Bring a pot of water to a boil and add pasta to salted, boiling water. Cook per package instructions.

In a saute pan, heat oil on medium heat and add 1 clove of garlic, sage, and thyme. Saute for about a minute, then add spinach. Keep spinach in pan over low-medium heat, stirring occasionally.

Add tofu, lemon juice, 2 cloves garlic, nutritional yeast, Italian seasoning, and salt and pepper to a food processor. Blend until smooth.

Add tofu mixture to spinach and stir until combined.

Once the pasta is cooked, set aside and start assembly. I start with a layer of sauce, then pasta, then tofu-spinach mixture, then repeat. I make sure to end with noodles, then some sauce, then the Daiya.

Bake covered for about 30 minutes, then uncovered for 10. Let sit for at least 5 minutes before serving.