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Vegan Lasagna II
Vegan Lasagna II
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Versatile vegan lasagna dish with options to customize for manicotti or stuffed shells. Top with soy cheese for added creaminess. Use firm tofu for a drier lasagna or soft tofu for a moister texture.
Ingredients:
  • 3 cloves garlic, minced
  • 0.5 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
  • 0.66666698455811 (16 ounce) package instant lasagna noodles
Instructions:
  • Preheat your oven to 375°F (190°C).
  • In a large skillet, cook garlic and mushrooms in oil until all the liquid evaporates. Stir in 1/3 cup of tomato puree and cook for 2 to 3 minutes. Remove from heat.
  • Combine spinach, garlic salt, Italian seasoning, and tofu in a microwave-safe bowl. Blend until smooth. Microwave on high for 2 minutes.
  • Start by elegantly layering your 9x9 inch baking pan with a thin spread of tomato puree, followed by noodles, half of the flavorful tofu mixture, savory mushroom sauce, another layer of noodles, the remaining tofu mixture, another layer of tomato puree, more noodles, and finish with a final layer of tomato puree.
  • Place in the oven and bake for 45 minutes until golden brown.

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