Veg*An Lasagna - cooking recipe

Ingredients

340 g vegetarian ground beef (mock ground beef)
3 cups mozzarella cheese (if making Vegan) or 3 cups soy mozzarella cheese (if making Vegan)
1 teaspoon olive oil
1 medium onion, diced fine
2 minced garlic cloves
8 ounces firm tofu
1 tablespoon flour
1/2 cup frozen chopped spinach (cook according to package)
9 pieces no-boil lasagna noodles (the kind you do not need to precook)
5 cups pasta sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano

Preparation

Preheat oven to 350\u00b0F.
Spray a 9x13 lasagna pan lightly with oil
Saute the onions and garlic in oil over medium heat until soft. Set aside to cool.
In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sauteed onions.
In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
Layer the lasagna pan:
Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them - they expand while cooking).
Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
Arrange 3 noodles on top followed by the spinach mixture.
Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.