Easy Day Vegetable Lasagna
- 1 tablespoon soy oil
- 8 each scallions, spring or green onions
- 1 cup mushrooms sliced
- 48 ounces spaghetti sauce
- 10 ounces tofu silken
- 10 ounces spinach chopped, frozen, defrosted and drained
- 1 each eggs
- 8 ounces lasagna noodles uncooked
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 8 ounces mozzarella cheese shredded
- Preheat oven to 350F (180C).
- Spray a 9x13-inch baking pan with non-stick vegetable coating.
- Saute green onions and mushrooms in soy oil.
- Add spaghetti sauce.
- Set aside.
- Combine tofu, spinach, egg, and seasonings and mix well.
- In baking dish, begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.
- Bake for 45 minutes, covered with aluminum foil.
- Top with cheese and bake 15 minutes more.
- Allow to stand 10 minutes before serving.
soy oil, scallions, mushrooms, spaghetti sauce, silken, eggs, lasagna noodles, salt, black pepper, garlic, oregano, mozzarella cheese
Taken from recipeland.com/recipe/v/easy-day-vegetable-lasagna-40698 (may not work)