Vegan Lasagna II


  • 3 cloves garlic, minced
  • 1/2 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
  • 2/3 (16 ounce) package instant lasagna noodles


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.

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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 9×9 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.