Vegan Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 lb spinach (finely chopped)
• 1 medium red onion (finely chopped)
• 10 garlic cloves (finely chopped, I like garlic)
• 1 carrot (diced)
• 1 small zucchini (diced)
• 1/2 red bell pepper (finely diced)
• 1/2 yellow bell pepper (finely diced)
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 tablespoon thyme
• 1 tablespoon oregano

• 2 (300 g) packages soft tofu
• 8 lasagna noodles
• 9 ounces pasta sauce (I like Prego Organic Mushroom, but it does have sugar)

Directions

1. 1

   Fry the onions and 2/3 of the garlic until soft.

2. 2

   Add the spinach, carrots, zucchini, red/yellow bell peppers, and spices.

3. 3

   Fry until the spinach wilts.

4. 4

   Add one package of tofu. Stir until crumbled.

5. 5

   Add the pasta sauce. Bring to a boil.

6. 6

   In a deep pan ( I use a large loaf pan) put down a layer of sauce about 3/4 of an inch thick. Put a layer of dry noodles on top. Repeat this until your last layer is sauce.

7. 7

   With a fork mash the tofu. Crumble it on top and spread over the sauce.

8. 8

   Sprinkle on the rest of the garlic (maybe some Italian seasoning too).

9. 9

   Bake at 250 for 30 minutes. Or until it looks bubbly and the top looks like baked cheese.