My housemates love this one.
It’s based heavily on this recipe, thanks fat free vegan!
Get your favorite baking dish and preheat your oven to 375 F.
Then chop up some mushrooms and saute them with some olive oil. Then pour in a jar or two of my favorite tomato sauce, and let the mushrooms simmer around a bit.
Then in a bowl take some defrosted frozen (or fresh) chopped spinach (or Kale!) and mix it around with some firm tofu which has been squished with your hands. Then add some adobo and oregano.
Then put a layer of tomato sauce, and then a layer of uncooked lasagne noodles (trust me uncooked is ok in this particular recipe), and then a layer of your tofu spinach mixture, repeat till you’re all out of materials!
Then pop in your lasagne and cook for 30 minutes covered with some aluminum foil and then cook for another 30 minutes uncovered. Voila!
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