How to make it

  • Preheat the oven to 375 degrees.
  • Sauté the mushrooms, onions, celery and garlic over medium heat in 2 tbs. water until tender. Remove from heat. Add the spaghetti sauce, Italian seasoning, seasoning salt and TVP granules - set aside.
  • Place the tofu and spinach in a food processor and blend briefly. Add remaining filling ingredients and process until smooth.
  • Pour half of the spaghetti sauce in the bottom of a 11x13-inch, prepared pan. Place a layer of uncooked noodles over the sauce.
  • Spread half of the tofu mixture on top of the noodles. Drop by spoonfulls and then spread it evenly. Sprinkle 1/2 of the soy cheese blend on top of tofu mixture.
  • Cover with another layer of noodles. Spread the remaining tofu mixture over the noodles as before. Sprinkle remaining soy cheese on top of tofu mixture. Top with a final layer of noodles.
  • Pour on the remaining tomato sauce and spread evenly. If desired sprinkle sliced olives on top. Cover the dish with aluminum foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. The noodles will bubble up making the top look uneven when done. Allow to cool for 15 minutes before cutting.
  • This dish freezes very well. Leftovers are fresh for 3 days.
  • TVP can be found in most grocery stores where the "Bob's Red Mill" organic foods are sold; or you can purchase it online.

Reviews & Comments 3

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  • bgt52 10 years ago
    I'm looking forward to trying this one. It looks much tastier than another vegan lasagna recipe I recently tried (which was too dry and not very flavorful). By the way. I just bookmarked your worldwidevegan blogspot.
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    " It was excellent "
    solomon ate it and said...
    I just love this one :D
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  • 13bdaly101 12 years ago
    this is a very good recipe
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