Awesome Vegan Spinach Lasagna
Awesome Vegan Spinach Lasagna recipe 16
stems removed, chopped
stalks, cut up
tofu cheese sauce
In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.
Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking.
Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.
Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.
Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu "cheese" sauce, and remove from the heat.
Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.
Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top.
Bake until bubbling, 25 to 30 minutes.