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    Lavish Lasagna

    RECIPE Lavish Lasagna Soy Curls™ are a delicious addition to many recipes. Try some of our recipes or email your favorite to so we can share it!
    1 (12-ounce) package tofu, crumbled    
    1 tablespoon chopped fresh parsley (or parsley flakes)
    4 tablespoons Butler Chik-Style Seasoning™
    2 teaspoons lemon juice
    1 teaspoon olive oil
    1 teaspoon garlic powder
    1/2 teaspoon salt
    Combine above ingredients to make the tofu crumble, and set aside.

    4 cups Soy Curls™, soak in warm water for 10 minutes, then drain and squeeze off excess water
    1 onion, chopped
    4 tablespoons Butler Chik-Style Seasoning™
    Sautee onion, seasoning, and Soy Curls™ until lightly browned.

    1 (16-ounce) package lasagna noodles, soaked in warm water for 10 minutes
    1 (3-pound) jar spaghetti sauce
    1/2 (10-ounce) package frozen spinach, thawed
    1 (8-ounce) package vegan cheese, shredded (We like Daiya mozzarella shreds because it melts so nicely) 

    Spread a thin layer of spaghetti sauce on the bottom of a large, deep lasagna pan. Lay down lasagna noodles on top of the spaghetti sauce. You may have to cut one or two to make them fit. Spread another layer of spaghetti sauce. Then sprinkle layers of Soy Curls™, tofu crumble, spinach, and vegan cheese. Pour another layer of spaghetti sauce. Then a layer of noodles, then spaghetti sauce, and again sprinkle your filler ingredients. The trick with lasagna is to always have spaghetti sauce on both sides of your noodles. We usually do two or three layers. 

    Top it all off with spaghetti sauce, tofu crumble, and Daiya cheese. 

    Bake at 350° F for 50 to 60 minutes. If you have time, you can let it sit overnight in the refrigerator so the flavors can soak in, then reheat and enjoy!

    Makes: 10 servings.

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