Vegan LasagnaSubmitted by: JOLLIEBELL
IntroductionBased on Vegan with a Vengeance, but my own recipe! Based on Vegan with a Vengeance, but my own recipe!
Tempeh Sausage Crumbles, prepared
Basil-Tofu Ricotta, prepared
1 jar pasta sauce
12 oz lasagna noodles
1 1/2 cups vegan mozzerella shreds
Spread a small amount of sauce on the bottom of a 9x13 pan. Layer first the lasagna noodles, then dab the tofu "ricotta" onto the noodles, spreading evenly. Then add a layer of about a third of the sauce. Add another layer of pasta, then ricotta, then sauce. Continue until the pasta or sauce is gone. Sprinkle the vegan mozzerella shreds over the top of the lasagna. Double-cover the pan with foil and bake for 60 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user JOLLIEBELL.