Quick Vegan Lasagna
Use organic products and veggies if available…
Cook 1 pkg. whole grain lasagna noodles according to package directions. Drain. Saute 1/2 to 1 c. sliced mushrooms, 1 chopped onion, 4 cloves garlic and 2 sliced peppers (your choice) in EV olive oil until soft & golden brown. Stir in 1 box mashed and well-drained silken tofu and keep on low heat. If you have some olives on hand, pit them and put aside. Open 1 jar organic pasta sauce.
In a casserole dish, layer 1/2 c pasta sauce, 1/3 of the lasagna noodles, the tofu mixture, 2 T. vegan parmesan, olives, & 2/3 c pasta sauce. Repeat. Finish up with the last of the pasta noodles & whatever sauce is left. Exact amounts are not important. What is important is the quality of the ingredients! Bake for 40 minutes, until most of the liquid is gone and the top is a bit dry.