Vegan Lasagna II

Name: Vegan Lasagna II
Total time: 90
Yield: 3
Ingredients: 3 cloves garlic, minced; 0.5 pound mushrooms; 1 tablespoon vegetable oil; 1 (10.75 ounce) can tomato puree; 1 (10 ounce) package frozen spinach, thawed and drained; 2 teaspoons garlic salt; 2 tablespoons Italian-style seasoning; 1 (12 ounce) package soft tofu; 0.66666698455811 (16 ounce) package instant lasagna noodles

Recipe by Shaun from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

3 servings

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3 cloves garlic, minced
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0.5 pound mushrooms
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1 tablespoon vegetable oil
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1 (10.75 ounce) can tomato puree
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1 (10 ounce) package frozen spinach, thawed and drained

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2 teaspoons garlic salt
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2 tablespoons Italian-style seasoning
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1 (12 ounce) package soft tofu
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0.66666698455811 (16 ounce) package instant lasagna noodles

Instructions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
Bake 45 minutes in the preheated oven.