Login to Save Like

Ingredients

• Tomato Sauce:
• 1 cup fresh mushroom, diced
• 1/2 onion, finely chopped
• 1 stalk celery, finely chopped
• 4-5 garlic cloves, minced
• 2 tablespoons water
• 2 (26 ounce) bottles spaghetti sauce
• 1 cup water
• 1/2 teaspoon italian seasoning or herbs de Provence
• 1 teaspoon seasoning salt
• 2/3 cup textured vegetable protein (TVP)
• 13.25 ounce package whole wheat lasagna noodles, uncooked (Ronzoni)
• 8 ounce pakage soy mozzarella cheese
• 4 ounces sliced ripe olives (optional)
• Filling
• 10 ounces frozen chopped spinach, thawed
• 16 ounces firm tofu, water packed-drained
• 1 teaspoon salt (optional)
• 2 tablespoons nutritional yeast flakes (not brewers years)
• 1 1/2 teaspoons oregano
• 1/2 teaspoon garlic powder
• 1 teaspoon basil or 2 teaspoons of freshly chopped basil
• 1/2 teaspoon ground rosemary or 1 teaspoon of freshly minced rosemary
• 1/8 teaspoon cayenne pepper

Description

This Is Not Only The Easiest Lasagna I've Ever Made (using A Processor) But It Is Heart Healthy, Fat-free, And Cholesterol Free. Don't Be Afraid To Try TVP. It Makes A Great Substitute For Ground Meat But It Is So Much Healthier For You. My Husband Isn't

Group Recipes