Recipe Name Vegan Lasagna Submitted by lorisea Recipe Description Use the cauliflower pasta recipe and the vegan meat recipe to build this lasagna Quantity 8 Quantity Unit 2.5" by 2.5" square Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 cup, shredded shredded cheddar cheese, vegan 1 cup tofu (block 1lb), pressed, crumbled 2 cans crushed Tomatoes, red, ripe, canned (28 oz) 1/2 cup Onion, dehydrated flakes 1 tablespoon salt Steps Sequence Step 1 Lightly spray casserole dish with cooking spray. Preheat oven to 375 degrees. Prepare lasagna layer ingredients. For the sauce, mix together the crushed tomatoes, onion and salt. Add 2 T garlic powder or minced garlic. Mix well, set aside. Heat vegan meat mixture (recipe on this site) in microwave for 1 min and gently "fluff" with a fork. Using the cauliflower pasta noodles, lay a single layer in the bottom of the casserole dish. Using 1/3 of the tomato sauce mixture, spread evenly over the top of the pasta. Using half of the meat mixture, sprinkle over the tomato sauce layer. Use 1/3 of the shredded cheese and sprinkle it over the meat mix layer. Add another layer of pasta, then tomato mix, then the meat, followed by the cheese. You should have at least two layers of pasta, tomato sauce, meat and cheese...being sure to end with the cheese layer on the very top of the lasagna. 2 Bake for 40 min. Remove from oven and allow to cool for 10 min. Enjoy.