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Christian Vegetarian Association Presents:
Take
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Amazing Meatout Lasagna
(http://blog.fatfreevegan.com)Ingredients
1/2 lb. fresh mushrooms, sliced
1 tsp. chopped garlic
2 Tbs. water
2 26-oz jars of spaghetti sauce
9 lasagna noodles (uncooked)
Parma (optional)
black olives, sliced (optional)
Filling
10 oz. frozen chopped spinach, thawed
1 lb firm tofu
1 tsp. salt
2 Tbs. nutritional yeast (optional)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
Directions
- Sauté the mushrooms and garlic over medium heat in the water until tender; cover between stirring to keep them from drying out; remove from heat and add spaghetti sauce.
- Place tofu and thawed spinach in the food processor and process briefly; add the remaining filling ingredients to the processor and blend until smooth.
- Spread half of the sauce in the bottom of a 9x12-inch pan; place a layer of noodles over the sauce, using three dry noodles, leaving a little space in between them; spread half of the tofu mixture over the noodles; cover with another layer of 3 noodles and then spread the remaining tofu mixture over them.
- Top with a final layer of noodles and top with remaining sauce; cover the dish tightly with foil and bake for 30 minutes at 375 degrees F; remove foil and bake for another 30 minutes.
- Remove lasagna from the oven and sprinkle with Parma and sliced black olives (optional).
Your question and comments are welcome
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