Veg*An Lasagna

• 340 g vegetarian ground beef (mock ground beef)
• 3 cups mozzarella cheese (if making Vegan) or 3 cups soy mozzarella cheese (if making Vegan)
• 1 teaspoon olive oil
• 1 medium onion, diced fine
• 2 minced garlic cloves
• 8 ounces firm tofu
• 1 tablespoon flour
• 1/2 cup frozen chopped spinach (cook according to package)
• 9 pieces no-boil lasagna noodles (the kind you do not need to precook)
• 5 cups pasta sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon oregano

1. Preheat oven to 350u0b0F.
2. Spray a 9x13 lasagna pan lightly with oil
3. Saute the onions and garlic in oil over medium heat until soft. Set aside to cool.
4. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sauteed onions.
5. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
6. Layer the lasagna pan:
7. Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them - they expand while cooking).
8. Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
9. Arrange 3 noodles on top followed by the spinach mixture.
10. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
11. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
12. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.

vegetarian ground beef, mozzarella cheese, olive oil, onion, garlic, tofu, flour, noodles, pasta sauce, salt, pepper, oregano

Taken from www.food.com/recipe/veg-an-lasagna-190071 (may not work)