vegan lasagne

By Jody

Ingredients

• 1 package of gf lasagna noodles
• 1 recipe of tomato pasta sauce
• 1 recipe of ricotta cheese
• 1 bag of spinach, cooked and squeezed dry
• nutritional yeast

Details

Adapted from fatfree.com

Preparation

Step 1

Preheat oven to 350 degrees.

make the pasta tomato sauce and the ricotta cheese

Pour 1/4 of the pasta sauce in the bottom of a 13 1/2 x 9 inch baking
dish. Lay 1/3 of the uncooked lasagna noodles over the sauce. Take 1/2 of
the ricotta mixture and spread it over the noodles, then pour 1/4 of the of the pasta sauce over the tofu mixture and spread to cover well. , then follow with another layer of noodles, ricotta mixture, sauce. Finish with a layer of noodles, another 1/4 of sauce and sprinkle with nutrition yeast. Cover tightly with foil. Bake for 60 minutes. Remove from oven, uncover and let rest for 10
minutes before serving.

It freezes well after baking. Use your favorite brand of fat free pasta
sauce, egg-free lasagna noodles, soy cheese and fresh tofu. Do not use
aseptically packaged tofu in this recipe.

Calories: 278, FAT: 3g, CARBS: 1g, PROTEIN 21g, FIBER 6g.