Vegan Lasagna

1/2 lb Fresh Mushrooms, chopped

3 tbsp water

2 28oz cans of tomato sauce

10 oz bag of frozen spinach, thawed

1 lb Tofu, firm (Organic)

3/4 cup white beans

1 tbs onion powder

1 tsp celtic sea salt

2 tbs Nutritional Yeast

1 1/2 tbs Italian Seasoning

6-8 oz whole wheat extra wide spirl noodles, dry

 

Saute the chopped mushrooms in the water for 2-3 minutes. Blend one can of tomato sauce with the thawed spinach. Add the blended sauce to the sauted mushrooms.

Mash the tofu, beans, onion powder, salt, nutritional yeast, and Italian Seasoning together. (Enough to form a cottage cheese consistency)

Spread half of the sauce on the bottom of a 9x13 pan