Vegan Lasagna

Preheat the oven to 380 F.

In a large skillet, sauté mushrooms and garlic in oil until all the liquid is cooked out completely. Add 1/3 tomato puree to mushrooms and garlic, cook 3 to 4 minutes, and remove from heat. In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning, and tofu. Blend until the mixture is an even consistency.

Heat in a microwave on high for 3 minutes. In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.

Bake 40-50 minutes in the preheated oven.