Amazing Vegetarian or Vegan Lasagna

Ingredients

• 12 lasagna noodles (estimate)
• 1 onion
• 1 garlic clove, chopped
• 2 tablespoons olive oil

• 1 (19 ounce) can of worthington veggie burgers (you can also use another vegemeat like crumblers or gluten)

• 1 (26 ounce) can spaghetti sauce (I like Hunt's Garlic and Herb Spaghetti Sauce)
• 1/4 cup chopped parsley
• 1 lb firm tofu

• 1 (300 g) package frozen chopped spinach (or you can substitute fresh asia eggplant our personal favorite, or another type of eggplant)
• 3/4 cup shredded mozzarella cheese or soy cheese
• 1 tablespoon nutritional yeast flakes (optional)
• parmesan cheese (optional)

Directions

1. 1

   Cook lasagna noodles according to the package directions.

2. 2

   Saute onion and garlic in oil until tender. Add vegeburger or gluten.

3. 3

   Stir in speggetti sauce and parsley; simmer for 5 minutes.

4. 4

   Combine tofu and spinach and yeast flakes (if using eggplant instead, don’t combine with tofu. Instead slice eggplant into thin pieces and set aside).

5. 5

   Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish (our baking dish was bought in Asia and doesn’t have the measurements listed, but it’s big).

6. 6

   Place on layer of (3-4) noodles (slightly overlapped) on top of the sauce. Add another layer of sauce (can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it).

7. 7

   Repeat the last step until you get to the middle layer (usually there are 3-5 layers total depending on the depth of your pan).

8. 8

   In the middle layer the tofu & spinach (or layer the tofu and then add another layer of eggplant on top). Then continue with the previous layering of sauce & vegemeat and noodles.

9. 9

   The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top.

10. 10

    Bake for 1 hour at 350 degrees F or 180 degrees Celsius.