Yummy Vegan Lasagna Recipe


2 tbsp olive oil

1 large bunch broccoli, stems removed, finely chopped

1 16oz. bag baby carrots, chopped

1 16oz. box lasagne noodles

24oz extra firm tofu

1 tsp garlic

1 tsp oregano

1 tsp basil

salt to taste

2 cups shredded Daiya mozzarella cheese ( i used cheddar)

2 24 oz tomato sauce

1. Preheat oven to 350, 2. In a large skillet, heat olive oil and saute chopped broccoli and carrots until tender, about 7 minutes, 3. Place in large bowl and refrigerate until cool, 4. Cook noodles, drain, and lay flat until cool. 5. Mix tofu with garlic powder, oregano, basil, and salt to taste. 6. Add tofu mixture to bowl of broccoli and carrots; mix well with a spoon. option: you can add some ‘cheese’ to this mixture as well.7. Using a spatula spread 1/2 cup filling onto length of each lasagne noodle, leaving 1/2 inch at each end so the roll-ups don’t overflow; roll each one tightly.8. Spread half of the sauce on bottom of deep baking pan; place roll-ups seam side down. 9. Cook in oven 45 minutes. 10. remove and top with remaining cheese.  ( * i cooked with cheese the entire time with no problem since its not real cheese anyway!)

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