Vegan lasagna


Vegan Lasagna is something that has been hard for us to find at our local Veg friendly restaurants.

When this happens you have to take matters into your own hands and make it.
We invited 3 of our meat eating guy friends over for Vegan Lasagna night (we dubbed this “bro night”) and we ate everything! One pan fed 4 giants and one lady. 
Here is my recipe!

To start, boil 1/2 box whole wheat Lasagna noodles.
In Medium bowl, chop up one large tomato, handful of mushrooms, can of olives, spinach. Add Italian seasoning and lots of fresh garlic, set aside. 
In small bowl, with a fork mash up a whole package of soft/silken tofu, this will be the “ricotta”. Add half a block of finely grated follow your heart mozz cheese, and 1/2 cup pasta sauce.
Fry 1/2 a pound of smart grounds up just enough to separate and add into tofu mix.
Lightly oil Lasagna pan. When noodles are done, drain and cover bottom of pan with noodles slightly overlapping. Add thin layer of sauce, tofu mix, veggie mix.
Repeat, until you get to the top, add sauce and the rest of the Cheese.
Bake for 25-30 min @ 350 degrees.
It is easier to cut when it has cooled down a bit, I like to wait 10-15 min.
Eat everything!

Feeds: 5 hungry people
Cost: 15 bones


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