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Vegan Stuffed Lasagna

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
3 servings
Dinner
Vegan Stuffed Lasagna
Ingredients
  • 3 cloves garlic, minced
  • 1/2 pound mushrooms
  • 1 tablespoon vegetable oil
  • 1 (10.75 ounce) can tomato puree
  • 1 (10 ounce) package frozen spinach, thawed and drained
  • 2 teaspoons garlic salt
  • 2 tablespoons Italian-style seasoning
  • 1 (12 ounce) package soft tofu
  • 2/3 (16 ounce) package instant lasagna noodles
Instructions
1
Preheat your oven to a medium-high temperature of 375 degrees Fahrenheit (equivalent to 190 degrees Celsius).
2
In a large, heat-conductive skillet, cook minced garlic and sliced mushrooms in oil until all the moisture has evaporated. Introduce 1/3 of the tomato puree to the skillet, stirring constantly for 2-3 minutes. Then, turn off the heat.
3
In a microwave-safe container, merge spinach, garlic salt, Italian seasoning, and cubed tofu. Blend the ingredients until a uniform texture is achieved. Heat in the microwave on maximum power for 2 minutes.
4
In a rectangular, 9x9 inch baking dish, spread a thin layer of the remaining tomato puree as the base. Add a layer of cooked noodles, followed by 1/2 of the tofu mixture, then the mushroom sauce, another layer of noodles, 1/2 of the tofu mixture, a thin layer of tomato puree, and finally another layer of noodles. Top with an additional layer of tomato puree.
5
Bake the dish in the preheated oven for 45 minutes, or until it reaches your desired level of doneness.