1 pk frozen spinach, thawed, squeezed
1 pk firm tofu (14-16 oz) drained
1 tsp salt
2 TBSP nutrional yeast
1 1/2 tsp oregano or Italian spices
1/2 tsp garlic powder
1 tsp basil
1/8 tsp cayenne
Process tofu & spinach briefly in food processor. Add remaining ingredients & blend until smooth.
1/2 lb fresh mushrooms, sliced
1 tsp chopped garlic
2 TBSP oil or water for sauteeing (use water for lower fat version)
2 26 oz jars spaghetti sauce
1 small can sliced olives, optional
soy cheese, optional
(I added Morning Star Meal Starter Crumbles, to be used in place of hamburger or sausage)
Saute mushrooms & garlic over medium heat with water or oil. (add meal starter crumbles, if using). Cover while cooking (if using water to prevent drying). Remove from heat and add spaghetti sauce and olives.
Oven to 375
Spoon some sauce into a 9x13. Put a layer of uncooked lasagna noodles on top of sauce. Spoon tofu spinach filling over noodles, cover with sauce, repeat a couple times. Put one last layer of noodles down, and cover with sauce. Cover tightly with foil, bake for 30 minutes. Remove foil, bake additional 30 minutes. May sprinkle soy mozarella or parm cheese on top if desired. Let sit for at least 10 minutes before cutting.
Vegan Spinach & Mushroom Lasagna