8 scallions, chopped (up to 11 or 12 scallions if desired)
1 cup mushrooms, sliced (or one package)
1 10 ounce package frozen chopped spinach, defrosted and drained
1 garlic clove minced (or up to 1/2 bottle of already minced garlic-medium sized)
1-2 tablespoons vegetable or olive oil
48 ounces spaghetti sauce (recommend veggie and garlic)
12 ounces firm tofu, crumbled
1 egg (or two if desired)
teaspoon 1/2 to 1 dried oregano
teaspoon 1/2 to 1 salt
teaspoon 1/2 to 1 garlic powder
1 package (8 ounce) uncooked lasagna noodles
1 package (8 ounce) mozzarella cheese (shredded, or block form)
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Let's Make It
1. In a saucepan, saute scallions, mushrooms, spinach, and garlic in oil for 5 min. Mix in the spaghetti sauce and set aside. In a large mixing bowl, combine the tofu, egg, and seasonings. Mix well. Cover the bottom of a 9 by 13 inch baking dish with some of the sauce mixture.
2. In a deep sauce pan, cook the lasagna noodles according to package instructions. Drain and set aside. Top sauce in baking dish with three lasagna noodles, followed by the sauce, the tofu mixture, and then mozzarella cheese. Repeat in layers until all the ingredients are gone. Place remaining sauce over the top of the lasagna.
3. Cover dish with aluminum foil and bake at 350 degrees F for 45 min. Remove the foil, sprinkle on parmesan cheese. Bake uncovered for an additional 15-25 min. Allow to stand for 10-20 minutes before serving.