1 12 oz pkg whole wheat Lasagna (Ronzoni)
3 Tbsp olive oil
1 onion, chopped
1 26 oz jar spaghetti sauce (Prego garden blend)
1 pkg sliced mushrooms, chopped
1/2 cup meatless crumbles
1 pkg extra firm tofu
Spinach Mushroom Vegan Lasagna
1/2 cup green onions, chopped
1 Tbsp cilantro
1 Tbsp parsley
1 pkg vegan mozzarella cheese (Daiya)
1 pkg frozen spinach, thawed & drained
Cook pasta with 1 Tbsp olive oil in 6 quarts water till tender, about 10 min.
Heat 2 Tbsp olive oil with chopped onions in large skillet over high heat until clear.
Add in chopped mushrooms and cook 5 min. Add in ground meatless crumbles and cook 5 min.
Turn off heat. In separate bowl, crumble drained tofu. Add grn onions, cilantro, parsley, & 1/2 cheese.
In 11X13″ dish, spread 1/3 jar of spaghetti sauce. Lay 3 pieces of lasagna noodles lengthwise.
Add 1/2 tofu-cheese mixture, 1/2 meatless crumble-onion-mushroom mixture, and 1/2 spinach.
Repeat process of noodles, cheese, meatless mixture, spinach. Top with noodles and 1/2 cheese.
Bake for 30 minutes at 350 degrees. Makes 10-12 servings.
My husband and I love this vegan lasagna recipe! It will fill you up and make you smile:)