How to make it

  • Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender.
  • Remove from heat, add the crushed tomatoes, spices and lemon juice.
  • Place the tofu and thawed spinach in the food processor and process briefly. Add remaining ingredients through mustard powder to the processor and blend until smooth.
  • Preheat the oven to 375 degrees.
  • Spread a thin layer of sauce in the bottom of a 9 x 13” pan.
  • Place a layer of noodles over the sauce, leaving a little space in between them. Cover each noodle with a zucchini slice.
  • Spread half of the tofu mixture on the noodles, top with another layer of sauce.
  • Cover with another layer of 3 noodles, 3 zucchini slices and 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.
  • Remove the foil and bake for another 30 minutes.
  • The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Reviews & Comments 3

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  • eggchef 6 years ago
    o btw this one sounds so amazing maybe on top of the list of stuff to try
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  • eggchef 6 years ago
    wow your on fire... so many cool and amazing vegan recipes.... one of the reasons i call you bumblee bee.... you're so busy like a beee..... and your amazing my bumblebee
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 202.7
    Total Fat: 6.7 g
    Cholesterol: 0.0 mg
    Sodium: 281.6 mg
    Total Carbs: 35.9 g
    Dietary Fiber: 5.1 g
    Protein: 12.8 g
    Was this review helpful? Yes Flag

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