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Make a Vegetable Lasagna

Things required

26oz jug of marinara sauce or spaghetti sauce (around 3 mugs)

16 bubble free lasagna noodles

crisply ground dark pepper to taste

2 10oz pkgs solidified spinach, defrosted and crushed dry (around 4 mugs)

1/2 teaspoon ground nutmeg

1 lemon

1 square of smooth tofu (disintegrated and blended with juice of the lemon)

3 teaspoons of Italian Seasoning

2 10 pkgs of cheddar elective ground

1 10oz pkg mozzarella cheddar elective ground

I utilize Vegan Gourmet cheddar elective since it is without casein and it softens.

Preheat stove to 375 degrees. Softly oil base and sides of 9 by 14 by 2 inch non-aluminum preparing dish. Spoon a little measure of sauce into preparing dish and tilt with the end goal for sauce to cover the base. Utilizing little spatula or spoon, spread four of the lasagna noodles with tofu. Lay noodles length insightful and next to each other in preparing dish. Best with a sprinkle of dark pepper.

Independent and extricate spinach with a fork. Sprinkle nutmeg over spinach and blend. Best noodle and tofu blend with 33% of the spinach. Beat spinach with one-fourth of the sauce and top sauce with one-fourth of the cheddar. Combine both of the cheeses before utilizing.

Rehash with two more layers of noodle, tofu, spinach, sauce and cheddar. Hold the staying one-fourth segment of the cheddar.

Gently oil a 16 to 18 length of aluminum thwart and tent oil side down over lasagna and pleat thwart around edges of skillet to seal. Prepare secured for around 45 minutes. Deliberately evacuate thwart and treat lasagna with any of the sauce that has gathered in the corners. Heat revealed for an extra 20 minutes. Expel from broiler and cover with outstanding cheddar and prepare revealed an extra 10 minutes.