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Easy Vegan Lasagna

Super easy lasagna that is vegan and gluten-free
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 package of gluten-free lasagna pasta
  • 1 jar of spaghetti sauce
  • Mushroom Filling
  • 2 cups mushrooms chopped
  • 2 cups fresh spinach can also use frozen
  • 1 cup onions chopped
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp basil
  • Tofu Filling
  • 1 14 ounce package of firm tofu (organic or non-gmo is best)
  • 3 tbsp minced garlic
  • 1 tsp basil
  • 1 tsp parsley
  • 1/4 tsp pink Himalayan salt or Celtic sea salt
  • ground pepper to taste

Method
 

  1. Preheat oven to 350°F.
  2. Chop onions and mushrooms. Mince the garlic.
  3. Heat a saute pan to medium heat and add olive oil.
  4. Add in the onions and garlic and saute till onions are translucent and garlic has browned.
  5. Put in the mushrooms, spinach, the Italian seasoning, basil, and pepper. Saute till spinach is wilted. Set aside
  6. Drain tofu from package. Add it to a large size bowl.
  7. Add in the basil, parsley, salt, pepper and the rest if the minced garlic.
  8. Crumble the tofu and mix all the ingredients together.
  9. Get a square 8 inch casserole pan and add a layer of spaghetti sauce.
  10. Add the gluten free pasta and add a layer of the tofu mix.
  11. Add in the spinach mixture on top and add a layer of spaghetti sauce over it.
  12. Continue the other layers till it reached the top of the baking pan.
  13. Cover the pan with foil and bake for 30 minutes. Serve immediately and enjoy!

Notes

Where to Get Items I used