Easy Vegan Lasagna
Super easy lasagna that is vegan and gluten-free
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
Instructions
- Preheat oven to 350°F.
- Chop onions and mushrooms. Mince the garlic.
- Heat a saute pan to medium heat and add olive oil.
- Add in the onions and garlic and saute till onions are translucent and garlic has browned.
- Put in the mushrooms, spinach, the Italian seasoning, basil, and pepper. Saute till spinach is wilted. Set aside
- Drain tofu from package. Add it to a large size bowl.
- Add in the basil, parsley, salt, pepper and the rest if the minced garlic.
- Crumble the tofu and mix all the ingredients together.
- Get a square 8 inch casserole pan and add a layer of spaghetti sauce.
- Add the gluten free pasta and add a layer of the tofu mix.
- Add in the spinach mixture on top and add a layer of spaghetti sauce over it.
- Continue the other layers till it reached the top of the baking pan.
- Cover the pan with foil and bake for 30 minutes. Serve immediately and enjoy!
Notes
Where to Get Items I used