Amazing Vegetarian or Vegan Lasagna

Recipe by Enjolinfam
READY IN: 1hr 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook lasagna noodles according to the package directions.
  • Saute onion and garlic in oil until tender. Add vegeburger or gluten.
  • Stir in speggetti sauce and parsley; simmer for 5 minutes.
  • Combine tofu and spinach and yeast flakes (if using eggplant instead, don’t combine with tofu. Instead slice eggplant into thin pieces and set aside).
  • Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn’t have the measurements listed, but it’s big).
  • Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).
  • Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).
  • In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.
  • The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.
  • Bake for 1 hour at 350 degrees F or 180 degrees Celsius.
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