Vegan Lasagna Ii

Name: Vegan Lasagna Ii
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

9 ingredients

5 steps

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

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

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.
3

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.
4

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.
5

Bake 45 minutes in the preheated oven.