Vegan Lasagna Ii

Ingredients

• Servings: 2
• 3 cloves garlic, minced
• 1/2 pound mushrooms
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can tomato puree
• 1 (10 ounce) package frozen spinach, thawed and drained
• 2 teaspoons garlic salt
• 2 tablespoons italian-style seasoning
• 1 (12 ounce) package soft tofu
• 2/3 (16 ounce) package instant lasagna noodles

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• 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.
• 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.
• 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.
• bake 45 minutes in the preheated oven.