Meat out Lasagna

By vdub

Ingredients

• Filling:
• 1/2 lb mushrooms, sliced
• 1 t chopped garlic
• 2 T water
• 2 26o jars spaghetti sauce
• 9 lasagna noodles
• black olives, sliced
• 10 oz frozen spinach, thawed
• 1 lb firm tofu
• 1 tsp salt
• 2 T nutritional yeast
• 1 1/2 t oregano
• 1/2 t garlic powder
• 1 t basil
• 1/2 t rosemary, crushed
• 1/8 t cayenne pepper

Preparation

Step 1

Saute mushrooms and garlic over medium heat in water until tender.

Remove from heat and add spaghetti sauce

Place tofu and spinach in food processor and process; add remaining filling ingredients to processor and blend until smooth.

Spread half sauce in bottom of 9x12 pan; place layer of noodles, leaving space between them; spread half of tofu mixture over noodles; cover with another layer of noodles and then spread remaining tofu mixture over them.

Top with final layer of noodles and top with remaining sauce; cover dish tightly with foil and bake for 30 mins at 375; remove foil and bake another 30 mins

Remove from oven and sprinkle with cheese and sliced olives.