1 box ready to bake vegan lasagna noodles
1 block soft tofu
24oz or 3 jars chunky vegetable pasta sauce
1 tbsp fresh minced garlic
1 can of spinach
1 bag of meatless crumbles
1 bag vegan mozzarella shreds
1 bag vegan cheddar shreds
1 tbsp Italian seasoning
3/4 cp seasoned bread crumbs
1 deep lasagna pan
Pre heat oven to 450 degrees
Drain tofu and spinach and in a large bowl mix together untill you have a ricotta cheese consistancy. then mix garlic and italian seasoning in. then add a hand full of the mozzarella and a hand full of the cheddar and mix in. set this aside.
In your lasagna pan put a thin layer of sauce down and then your noodles then another thin layer of sauce.
Take your tofu mixture and spread half of it on then spread half of your bag of meatless crumbles on.
Now sprinkle on a 1/4 cp of the mozzarella and a 1/4cp of the cheddar.
Spread on sauce and add another layer of noodles
The next layer is made exactly the same way as the first.
On the last layer after you put your noodles on top put remainder of sauce on top and then the rest of the cheese that is left sprinkle with bread crumbs evenly.
Bake in oven for about an hour and 15min or untill hot and gooey in the very center.
Note: the top will get dark don't worry it still tastes super yummy!!!
Also sorry for any grammatical errors.