Vegan Lasagna Ii - cooking recipe

Ingredients
    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
Preparation
    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.

Leave a comment