Vegan Spinach Lasagna

Name: Vegan Spinach Lasagna
Ingredients: 1/2 to 1 pound lasagna noodles (3 layers); 2 packages (10 ounces) frozen, chopped spinach, thawed and drained; 1 package (16 ounces) firm tofu (not silken); DID NOT ADD: 1 tablespoon (13 g) granulated sugar (optional); 1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed to blend; 1/2 teaspoon garlic powder or 2 peeled garlic cloves; Juice from 1/2 lemon ( about 2T); 2 T minced fresh basil (about 20 leaves); 1 t salt (or to taste); 4 to 6 cups tomato or pasta sauce of your choice; About 2 c. wild mushrooms, chopped; About 3 T. Nutritional Yeast

12 ingredients

1 steps

Ingredients

1/2 to 1 pound lasagna noodles (3 layers)
2 packages (10 ounces) frozen, chopped spinach, thawed and drained
1 package (16 ounces) firm tofu (not silken)
DID NOT ADD: 1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed to blend
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon ( about 2T)
2 T minced fresh basil (about 20 leaves)
1 t salt (or to taste)
4 to 6 cups tomato or pasta sauce of your choice
About 2 c. wild mushrooms, chopped
About 3 T. Nutritional Yeast

Directions

1

["Preheat oven to 350 degrees F.", "", "Cook lasagna noodles according to package directions or use \"no-boil\"" lasagna noodles. Drain and set aside.""