I make meat eatin' boys cry over this. FACT.
1 package sliced mushrooms (I use portobella)
2 garlic cloves, diced
TWO 26-oz jars of your favorite vegan tomato sauce (I like Hunt's mushroom and pepper in a can)
9 'no need to cook me' lasagna noodles
Saute the garlic in a medium pot with bit of olive oil or cooking spray; in a minute or two add mushrooms; stir occasionally for 5 minutes....pour in both jars of sauce. Stir and simmer on low while you make the filing:
10 oz frozen chopped spinach, thawed & drained
1 jar roasted red peppers, drain them rinse them and slice them thin
1 lb tofu, drained (firm, reduced-fat recommended--not silken)
Sea salt and black pepper (few dashes of each)
3 tbsp. nutritional yeast (adds a cheesy taste and B vitamins!)
1 1/2 tsp. oregano
1/2 tsp. garlic powder1 tsp. basil (fresh is best)
1/8 tsp. cayenne pepper (3 shakes is enough!)
Mix all together reaaaal good in a big bowl with your clean hands
Preheat the oven to 375 degrees.Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
If you can stand it, let it cool for a few hours covered in foil on your kitchen counter. Place in fridge overnight and reheat whole thing at 300 degrees for about 40-60 minutes. It makes a big difference, as the noodles "set" and it serves up magnificently.
I loathe black olives but here is a picture to get you salivating...also this is pretty low cal and nutritious...I could eat a whole one in like 2 days time, no joke. Overall it's pretty cheap to make too!