Recipe information
Ingredients for - Vegan Lasagna II
5. Frozen spinach, thawed and drained - 1 (10 ounce) package
8. Soft tofu - 1 (12 ounce) package
9. Instant lasagna noodles - ⅔ (16 ounce) package
How to cook deliciously - Vegan Lasagna II
1. Stage
Preheat oven to 375 degrees F (190 degrees C).
2. Stage
In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. Stage
In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. Stage
In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. Stage
Bake 45 minutes in the preheated oven.
