Vegan Loaded Vegetable Lasagne

Directions

Cook lasagna noodles according to package directions.

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, and tomato paste.

Chop the celery, caulflower, and onion finely and sauté in oil.

When mostly cooked add the mushrooms, sliced.

When the mushrooms are done, add the vegetables to the tofu and mix well.

Grease your casserole pan lightly with some oil to help prevent sticking.

Place a layer of noodles down and spoon some tomato sauce over it.

Put a layer of the tofu and veggies down.

Sauté the chard (or spinach) in a pan with just a little bit of oil.

When completely cooked down and soft, add half to the lasagne noodles, spreading evenly over the layer.

Add more sauce, then noodles, then tofu, then another layer of chard.

Top with more sauce, more noodles, and a large amount of sauce (to prevent any burning or drying out of the noodles when they’re cooked).

Cook in an oven preheated to 350 or 375 degrees F, and cook roughly 35 minutes, until bubbly and hot.