12 oz whole-grain lasagne noodles
10 oz cooked spinach, chop
1 red onion, chop
1 medium carrot, grate
½ cup distilled/purified water
3 garlic cloves, mince
2 cups fresh mushrooms, slice
15 oz can tomatoes, chop
28 oz can of tomato sauce
shake of Bragg Kelp
½ tsp Bragg Sprinkle
pinch of cayenne
½ cup fresh parsley, chop
1 lb firm tofu, mash
½ tsp thyme and fennel seed
1 Tbsp Bragg Liquid Aminos
Cook onion and carrot in distilled water until tender. Add mushrooms and garlic; continue cooking until mushrooms are brown. Stir in tomatoes, tomato sauce and seasonings and simmer 10 minutes. Combine tofu, parsley and Liquid Aminos in a bowl. Preheat oven to 350°F. Spread 2 cups of sauce in bottom of a 9x12” casserole dish. Now add layer of uncooked noodles, then half of the tofu mixture and half of the spinach. Spread half remaining sauce over this. Alternate layers with remaining noodles, tofu mixture, spinach and sauce. Cover casserole, bake at 350°F for 2 hours. Let stand 10 minutes before serving.
Serves 6.
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