Tofu Lasagna - (Italian)

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Tofu Lasagna - (Italian)

 

2 Tbs. Olive Oil

1 medium Onion (sliced into thin rings)

2 small Squash (yellow, sliced in thin halves

2 small Zucchini (shredded)

1 1/2 c. Spaghetti Sauce

1 tsp. Salt

1 lb Tofu (firm)

3 Tbs. Mayonnaise (non-dairy Veganase)

1 1/4 Tbs. Chicken Flavored Seasoning

Some Lasagna (noodles, cooked)

 

 

Cook the lasagna noodles. Saute onions until soft. Add remaining

vegetables and saute until soft. Add salt and spaghetti sauce. In a

small bowl, mix tofu, veganase, and chicken-like seasoning. Add this

to vegetable mixture. Layer the ingredients in a casserole dish in

this order:

 

* Spaghetti Sauce

* Noodles

* Vegetable Mixture

* Noodles

* Remaining vegetable mixture

* Remaining speghetti sauce

 

 

You can add a soy or almond cheese to the top if desired. Bake at 350

degrees F for 1 hour.