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Vegetarian Lasagna -- from Joanie

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Vegetarian Lasagna

 

2 pkg. (8 or 9 oz.) lasagna noodles

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained well

1 pkg. (14 oz.) extra firm tofu

1 tsp. garlic powder

1 tsp. onion salt

1 tsp. dried basil

1 tsp. dried oregano

1 Gimme Lean Sausage Style OR

2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water

4 cups Moo-Free Cheese Sauce

5 cups of tomato sauce

 

Cook the lasagna noodles according to package instructions. Drain and set

aside.

 

 

Preheat the oven to 375° F.

 

Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic

powder, onion salt, basil,

and oregano.

 

Cut the Gimme Lean Sausage Style into 1/4 " slices or, if using TVP, soak it

in the 2 cups of boiling water.

 

Lightly oil the bottom of a 9 " x 13 " baking dish or pan.

 

Place 1 layer of noodles on the bottom of the pan and spoon on half of the

spinach tofu mixture.

 

Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making

sure the sauces are evenly

distributed over the whole pan. Add a second layer of noodles and half of the

Gimme Lean slices or 1 cup of t

he reconstituted TVP. Then pour 1 cup each of the “cheese†and tomato

sauces. Add a fourth layer of noodles,

the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with

a final layer of noodles and the

last cup of tomato sauce.

 

Wrap the pan tightly with foil and bake for 35 to 45 minutes, until the sauce

is bubbling. Then uncover and bake

for an additional 5 minutes. Serve warm.

 

Serves 6 to 8.

 

Recipe from:

TryVeg .com - A Guide to Vegetarian and Vegan Eating

OR

copy URL to your browser: http://www.tryveg.com/cfi/toc/

 

 

 

 

 

 

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