1 lb. Whole Grain Lasagna
1 lb. Organic Tofu
1 Medium Onion
½ lb. Mushrooms, optional
1 lb. Spinach, or any veggies you like, optional
1 Cup Alfalfa Sprouts
1 Clove Garlic
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
½ tsp. Basil
Few Sprigs Parsley, finely chopped
to equal ½ Cup
¼ Cup Pure Vegetable Oil
3 Cups of Tomato Sauce,
Mushroom/Tomato Sauce, or Marinara Sauce
1 Bag Of Shredded Vegan Mozzarella Cheese,
Par-boil lasagna for about 6 minutes.
Rinse in cool water.
Clean mushrooms and parsley. Chop the onions,
mushrooms, garlic clove and parsley.
In a large skillet, sauté the onion and
minced garlic in oil, until transparent.
Add tofu, mushrooms, parsley and remaining ingredients
to frying pan. Stir.
Preheat the oven to 300 degrees.
Begin with a layer of the sauce.
Then cover with a layer of lasagna noodles.
Next, spread the tofu mixture. Cover with sauce.
Then another layer of lasagna noodles.
Add a little sauce.
Next, add a little of the vegan shredded mozzarella
cheese. Then another layer of lasagna noodles.
Finally, the rest of the sauce.
Then top with the rest of the
Shredded Vegan Mozzarella Cheese.
You can assemble these layers any which way you like.
Bake for 20-40 minutes.
Fork test the pasta. Should be al dente.