Vegan Lasagna II recipe
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- 3 cloves garlic, minced ½ 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 ⅔ (16 ounce) package instant lasagna noodles
Nutrition Info
- 426.8 caloriescarbohydrate: 62.2 gcholesterol: 4.4 mgfat: 12.7 gfiber: 8.8 gprotein: 23.3 gsaturatedFat: 2.3 gservingSize: -sodium: 1705.4 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Lasagna II
Directions
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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.