INGREDIENTS: for a quick and easy saving time recipe, I used organic frozen veggies.
· JOVIAL brown rice No boil lasagna
· Organic Tofu
· Sea Salt
· Organic baby Spinach
· Organic shredded carrots
· Organic Peas
· Organic Diced onions
· Organic Broccoli
· Organic Tomato basil Marinara pasta sauce
Preheat oven at 350 degrees.
Drain the water from the tofu and mash it, add salt to taste.
Mix all vegetables with tofu (except for spinach)
Pour marinara sauce at the bottom of the pan, add a layer of lasagna, add more marinara, follow with a layer of the tofu/ vegetables mixture, add spinach, add another layer of lasagna and more marinara, follow with a layer of tofu/vegetables mixture, add spinach, repeat these steps until you cannot add anymore layers to your glass pan, , end with a layer of lasagna and marinara. (Optional) top with any vegan cheese.
Cover with chlorine free parchment paper and then cover with aluminum foil.
Bake for 30 minutes or until pasta is soft at 350 degrees covered, if you added vegan cheese on top, uncover for the last 5 minutes to allow the cheese to get a golden brown look.
NOTE: since this recipe uses no boil lasagna, be very generous with the tomato sauce, this will help to make it soft and not too dry.