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Lasagna

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In a world of stress and hardship, everyone needs some lasagna. :) Once you have the elements of the recipe made, it's pretty simple to throw together. It's warm. It's comforting. It's, oh, so good!


Ingredients:
1 (16 oz) block firm tofu, crumbled and mashed
1 (10 oz) box frozen, chopped spinach, thawed and drained (can use fresh spinach, chopped)
1 (4 oz) can mushrooms
1 cup chopped olives
1 cup rehydrated ‘chicken’ TVP chunks
2 tsp onion powder
1 tsp of garlic powder
1/2 cup shredded vegan cheese
2 T cornstarch
1 1/2 cups mayo
1 box lasagna noodles, uncooked
36 oz pasta sauce
1-1 1/2 cups vegan cheese sauce
2 cups shredded vegan cheese

Instructions:
Make mayo recipe and vegan cheese sauce recipe ahead of time. 

Combine the first 10 ingredients and mix well.

Layer in a 9x13 pan:
Pasta sauce
Lasagna noodles, uncooked
Tofu mixture
Lasagna noodles
Pasta sauce 

Cover with tin foil and bake at 350°F for 45 minutes. Maybe a few more minutes if it wasn't assembled the night before and had time to sit.

Then add:
Vegan cheese sauce
Shredded vegan cheese

Bake for 15 to 20 more minutes.



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