Monday, March 21, 2011

Vegan Lasagna

12 oz. lasagna noodles
2 (16 oz) firm tofu
2 T. olive oil
small bunch chopped kale
salt and pepper to taste
3 cups marinara sauce
2 small sliced zucchini or squash
salt and pepper to taste

Preheat oven to 350 degrees. Place thin layer of marinara sauce on bottom of 9 x 13 inch baking dish. On top of marinara sauce place a layer of noodles. Mix tufu, oil, kale, salt, pepper. Add layer of zucchini. Top with 1/2 of tofu mixure and half of marinara sauce. Place another layer of noodles, tofu and marinara sauce. Bake for 45 minutes uncovered or until hot and bubbly. Let sit for 10 minutes before cutting.

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