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Vegan Lasagna II
- 3 cloves garlic, minced
- 1/2 pound mushrooms
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can tomato puree
- 1 (10 ounce) package frozen spinach, thawed and drained
- 2 teaspoons garlic salt
- 2 tablespoons Italian-style seasoning
- 1 (12 ounce) package soft tofu
- 2/3 (16 ounce) package instant lasagna noodles
Directions:View on All Recipes
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|Serving Size 1/3 of a recipe|
|Amount Per Serving|
|Total Fat 12.7g|
|Saturated Fat 2.3g|
|Total Carbohydrate 62.2g|
|Dietary Fiber 8.8g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|