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Spinach Tofu Lasagna
1 chopped onion
6 to 8 sliced mushrooms
1 bunch spinach or 1 (10 ounce) package frozen spinach, thawed
1 (16 ounce) container firm tofu, drained and crumbled
1 (32 ounce) jar pasta sauce
2 cups shredded Cheddar cheese
1 package lasagna noodles, cooked and drained
2 tablespoons vegetable seasoning
Heat oven to 350 degrees F.
In nonstick skillet, sauté onions and mushrooms in oil. Add tofu and vegetable seasoning. Simmer for 5 minutes.
Chop spinach. Stir in spinach. Set aside.
Layer noodles, tofu mixture, pasta sauce and cheese in a 13 x 9-inch casserole dish. Bake for 30 minutes.
Serve with a tossed salad and garlic bread.
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