Vegetable lasagna ( vegan)
- 14 oz tofu
- 5 cup spinach
- 4 clove garlic
- 1 tbsp oregano
- 1 tbsp basil
- 1/2 tsp sea salt
- 8 cup marinara sauce
- 16 oz Brown rice lasagna noodles
- 1 pinch ground walnuts
- Place (drained) tofu, spinach, salt, basil oregano and garlic in food processor or blender until smooth like ricotta would be.
- Cook your brown rice lasagna noodles by directions on box
- Take your 9x13 baking pan layer first with marinara then noodles then tofu mixture then noodle then tofu the noodle then remaining sauce over the top it looks like a lot of sauce but it won't when it's cooked
- Bake at 350 for 1 hour
- I also added crushed walnuts to the top like you would parm cheese
spinach, clove garlic, oregano, basil, salt, marinara sauce, brown rice, ground walnuts
Taken from cookpad.com/us/recipes/361163-vegetable-lasagna-vegan (may not work)