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12 whole wheat (or rice for gluten free) lasagna noodles
2 - 454g pkgs water packed tofu
1 tsp onion powder
2 to 3 Tbsp nutritional yeast flakes
1/2 cup olives, optional
1/4 to 1/2 cup
Zesty Sprinkles, optional
3 cups tomato sauce
1 cup White vegan/vegetarian Cheeze (purchased or click here)
Boil lasagna noodles for 10 minutes* Spoon 3/4 cup tomato sauce on the bottom of a 9 x 13 pan. Add 3 lasagna noodles. Next spoon on 3/4 cup tomato sauce with Dinner Crumbles and layer on 3 more noodles. Combine Tofu, onion powder, yeast flakes, olives, and Zesty Sprinkles. Spoon mixture on top of last noodle layer and cover with 3 more noodles. Spread on 3/4 cup tomato sauce and top with 3 more noodles. Spoon on 3/4 cup tomato sauce and top with cheeze. Bake at 350°F for 35 to 45 minutes or until hot and bubbling. Let cool 15 minutes before slicing and serving.
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