1 pkg oven ready lasagna noodles
Mexican Lasagna
1 onion, chopped fine
2-3 Tbsp olive oil
1/2 pkg Taco Seasoning
1 pkg meatless ground
2 pkgs shredded non-dairy mozzarella cheese
2 jars Prego sauce (Garden Combo)
1 can petite chopped tomatoes with juice
2 cups water
1 pkg firm tofu, crumbled
3 Tbsp chopped basil
1/2 cup Nutritional Yeast
Preheat oven to 350. In a bowl, mix tofu, basil, and nutritional yeast well and set aside.
On the stove in a skillet over high heat, add onion, seasoning, and meatless ground to olive oil and saute.
Add chopped tomatoes, Prego sauce and water and stir.
In 13×24″ large pan, first layer tomato sauce mixture, next lasagna noodles, then cheese mixture, 2-3 times until all the noodles are used.
Add shredded cheese to the top layer of sauce. Cover with heavy foil and bake in oven for 30 minutes.
This recipe of Mexican Lasagna feeds a crowd, so you can half it for smaller servings. Great way to celebrate with family, friends, and delicious food!