1 16 oz package Nicole Taylor fresh lasagna noodles
32 oz spicy pasta sauce
24 oz canned diced tomatoes
1 yellow onion diced
3 cloves of garlic minced
1.5 lb of Phoenix tofu drained and crumbled
16 oz baby spinach
6 oz shiitake mushrooms chopped
10 oz cremini mushrooms chopped
16 oz zucchini
4 tbsp olive oil, divided
1/4 cup parsley chopped
Preheat oven to 400 degrees.
Boil spinach in water and then drain and chop.
Sauté onion in olive oil, add spinach and Sauté.
Sauté mushrooms in olive oil till soft.
Sauté zucchini in olive oil till soft.
Mix garlic, salt, tofu, and parsley.
Mix mushroom, zucchini, and spinach.
Mix tomatoes and sauce.
Assemble lasagna in 13"x9"x2" glass dish. Start with half cup sauce on bottom. Add noodle and trim to length. Add half cup sauce and spread. Sprinkle half cup of veggies and then tofu. Add noodle and repeat. Cover with foil and bake 1 hour. Remove foil and bake additional 30 minutes. Let sit 30 minutes and serve.
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