Great Tasting Vegan Lasagna

My own recipe

Vegan  Lasagna 

Main Dish

Ingredients:

1 - 1lb box of lasagna noodles

2 - 28 oz Cans of red pack sauce.
2 - Bags of boca crumbles.
1 - Large bag of fresh spinach. (Can be sauteed in earth balance or layered dry) 

2 - 16 oz Packages of Tofu. (Drained and smashed with a fork) 

8 - Cloves of garlic. (Sliced thin long ways)

3 - bags of Daiya Mozzarella cheese (Vegan Cheese)8 oz

2 - Tbsp Italian seasoning.

1 - Tbsp Oregano.

2 - Parsley Flakes.

1 1/2 - Tbsp of nutritional yeast.
Prep Time 20 minutes
Cook time 1 Hour

Side dish

Ingredients:

1 - 32 oz bag of Brussels sprouts. (washed and sliced in half)
2 - Medium onions preferred red.(Cut into wedges)
1 - Resealable 1 gallon storage bag.
5 - Cloves of Fresh Garlic. (Optional)
3 - Tbsp olive oil.
1 - Tbsp of Italian dressing.
1 - Tsp salt.
1 - Tsp black pepper.
Prep time 10 minutes.
Cook time 30 minutes.

  

Main Dish

Boil lasagna noodles 7 to 10 minutes until pliable (directions on box also)

In a large bowel take tofu and mix it with fresh garlic, Italian seasonings, parsley, oregano,

 and nutritional yeast. Mixing it thoroughly.

Preheat oven 350 degrees.  

Line bottom Square roasting pan 16 X 12 X 3 1/2 or you can use 9 X 11 Baking dish with 

tomato sauce. 

After noodles cool lay the across pan side ways they fit perfect or you can cut them to fit.

Take a large spoon from silverware drawer and use to cover lightly  noodles with sauce 

not a lot just to cover, Then take the tofu mixture and sprinkle with your fingers a layer over the

noodles not to thick then a layer of boca crumbles. sprinkle over crumbles a little bit of 

garlic powder and onion powder.

The layer of fresh spinach enough to cover if your using sauteed spinach spread 

with your fingers like the tofu mixture. and repeat I do 3 layer in roasting pan  the last layer 

before the top layer of noodles i add a layer of Daiya mozzarella Vegan Cheese.

Then the top layer of noodles cover with light sauce and a layer of cheese.

Baker for 1/2 hours and put side dish above main dish in oven.

 

Side Dish

Cut Brussels sprouts in half add to resealable storage bag.

Add oil, Italian dressing, salt and pepper seal bag and shake and mix it well.

Pour on a cookie sheet and spread out,

Repeat with onions and garlic in same bag and add to the Brussels sprouts.

Bake for 30 Minutes.

Both will be done at same time.

Dinner is served