Vegan Lasagna II

Ingredients

• 3 cloves garlic , minced
• 0.5 pounds mushrooms
• 1 tablespoon vegetable oil
• 1 can tomato puree , 10.75 ounce
• 1 package frozen spinach , 10 ounce
• 2 teaspoons garlic salt
• 2 tablespoons Italian-style seasoning
• 1 package soft tofu , 12 ounce
• 0.67 packages instant lasagna noodles , 16 ounce

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.

3. 3

   In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.

4. 4

   In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.

5. 5

   Bake 45 minutes in the preheated oven.