Vegan Lasagna | recipe from FatFree Vegan Kitchen

16 Jan

My Favorite Lasagna | recipe from FatFree Vegan Kitchen.

I used portobella mushrooms, two different kinds of jarred sauce, deleted the rosemary, added a pinch of nutmeg, and sprinkled each layer of filling liberally with Daiya mozzarella cheese. I also added 1/4 cup soy milk to the tofu/spinach mixture in the blender to help with the process, since I didn’t have a food processor. It didn’t really help, but I think it added a nice texture.


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