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Easy Spinach And Mushroom Lasagna

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Makes: 9 servings adjust



  • 12 pound Fresh Mushrooms, sliced
  • 1 teaspoon Chopped Garlic
  • 2 tablespoons Water

Step 1

Preheat oven to 375 degrees Fahrenheit. In a large saucepan, saute the mushrooms and garlic in the water over medium heat until tender. Cover between stirrings to keep them from drying out.


  • 2 jars Spaghetti Sauce, 24 ounces, tomato

Step 2

Remove from the heat, add the spaghetti sauce, and stir to combine.


  • 1 pound Firm Tofu, reduced-fat
  • 10 ounces Frozen Chopped Spinach, thawed and drained

Step 3

In a food processor, place the tofu and thawed spinach and process briefly.


  • 1 teaspoon Salt, optional
  • 2 tablespoons Nutritional Yeast
  • 1 12 teaspoons Dried Oregano
  • 12 teaspoon Garlic Powder
  • 1 teaspoon Dried Basil
  • 12 teaspoon Dried Ground Rosemary
  • 18 teaspoon Cayenne Pepper

Step 4

Add the remaining filling ingredients to the processor and blend until smooth.


  • 9 Lasagna Noodles, uncooked

Step 5

Spread half of the sauce in the bottom of a 9" x 12" pan. Place a layer of noodles over the sauce, using 3 dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles and pour the remaining sauce over this.


  • Black Olives, optional

Step 6

Cover the dish tightly with foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with olives (if using). The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Step 7

TIP: If you have a soy allergy, you can make this dish soy free by replacing the tofu with one 15-ounce can of white beans that have been drained and rinsed. Combine with the other filling ingredients as you would with tofu.
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