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Recipe Tags: Lactose Time To Make Course Main Ingredient Preparation Occasion For Large Groups Healthy Main Dish Pasta Easy Dinner Party Holiday Event Vegetarian Winter Lasagna Dietary One Dish Meal Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Free Of Something Low In Something Pasta Rice And Grains Number Of Servings 4 Hours Or Less

Amazing Vegetarian Or Vegan Lasagna

This lasagna is low in fat and is much better for you than most lasagna recipes. this recipe started with the back of a lasagna noodle package recipe, but has been altered to a vegetarian or vegan recipe along with other alterations. many of our friends (most of them not vegetarian or vegan!) request this dish from my husband for get-togethers or parties! . it’s always gone in minutes. many times we use fresh asia eggplant in place of spinach as it is in abundance here in asia and in our opinion tastes better.

Steps

Cook lasagna noodles according to the package directions.
Saute onion and garlic in oil until tender.
Add vegeburger or gluten.
Stir in speggetti sauce and parsley.
Simmer for 5 minutes.
Combine tofu and spinach and yeast flakes.
Put a thin layer of sauce and vegemeat on the bottom of a large baking dish.
Place on layer of noodles on top of the sauce.
Add another layer of sauce.
Repeat the last step until you get to the middle layer.
In the middle layer the tofu & spinach.
Then continue with the previous layering of sauce & vegemeat and noodles.
The top layer should be covered in sauce with the mozzarella or soy cheese sprinkled on top.
Bake for 1 hour at 350 degrees f or 180 degrees celsius.

Ingredients

lasagna noodles, onion, garlic clove, olive oil, veggie burgers, spaghetti sauce, parsley, firm tofu, frozen chopped spinach, mozzarella cheese, nutritional yeast flakes, parmesan cheese