EGGPLANT AND SPINACH VEGAN LASAGNA

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EGGPLANT AND SPINACH VEGAN LASAGNA image

Number Of Ingredients 8

12 oz Lasagna Noodles
2 tbls Olive Oil
1 eggplant
3 c tomato sauce
2 16-oz packages firm tofu, crumbled
10oz package of frozen spinach
salt and pepper
1/2 c shredded vegan mozzarella

Steps:

  • Preheat oven to 350. Cook noodles until al dente. Drain a spread over work surface. Heat oil in saucepan, sauté eggplant and zucchini. Add sauce. Combine tofu and spinach. Add salt and pepper. Spread sauce on the bottom of a 9x13 pan. Add noodles, then tofu mix. Sauce, noodles, tofu. Repeat. Bake for 40 min. Sprinkle with cheese. Bake another 10-15. Cool and enjoy.

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