Easy Spinach Lasagne-Vegetarian Recipe
Easy Spinach Lasagne
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- 1/2 lb Fresh mushrooms, sliced
- 2 ts Olive oil
- 2 28-oz jars of Ragu
- 9 Lasagne noodles
- 10 oz Frozen chopped spinach, thawed
- 1 lb Tofu
- 1 ts Salt
- 1-2 tb Nutritional yeast
- 1 ts Oregano
- 1/4 ts Garlic powder
- 1/2 ts Basil
- 1/8 ts Cayenne pepper
- Soy Parmesan (optional)
Place the tofu and thawed spinach in the food processor and process briefly.
Add the remaining ingredients--except the noodles--to the processor and blend until smooth.
Preheat the oven to 375 degrees.
Spread half of the sauce in the bottom of a 9x12-inch pan.
Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them.
Spead half of the tofu mixture on the noodles.
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.
Cover the dish tightly with foil, and bake for 30 minutes.
Then, remove the foil and bake for another 15 minutes.
Remove from the oven and sprinkle with soy parmesan if you want.
The lasagne will cut better if you allow it to cool for 15 minutes before serving.