Vegan Zucchini Noodle Lasagna :)

Gluten-free, Low fat, Low cal, All natural

Ingredients:
1 1/2 medium zucchini
8 grape tomatoes (optional)
1/4 or more, onion
7 medium mushrooms
1/2 package of firm tofu
1/2 jar of your favorite all natural spaghetti sauce
1 package of chopped spinach
onion powder
garlic powder
salt + pepper

You will also need:
Fork
Knife
2 Bowls
Plate
Frying pan
Bread Pan (preferably 9x5)



Instructions:
1. -Cut zucchini length wise into wide strips as thin as you can get them, set aside on plate

2. -Pat tofu dry, mash until completely crumbled, remove as much moisture as you can
-Caramelize onions in a pan (salt, pepper, onion powder, garlic powder)
-Mix onions into the tofu, set aside in a bowl

3. -Thaw spinach in a pan (add salt, pepper, onion powder, garlic powder)
-Chop mushrooms to desired size, add to spinach
-Remove from heat, set aside in a bowl

4. Layers: -Line bottom of the pan with zucchini
-Layer 3/4 of spinach + mushrooms
-Zucchini
-Tofu + onions
-Zucchini
-Add spaghetti sauce, with diced grape tomatoes on top
-Top with remaining spinach + mushrooms

5. -Bake at 350 for 25 minutes or until zucchini noodles are at desired texture



Serves 3
159 cal per serving
12g of protein per serving



Hope you like it!! I know I did

Picture Here:
https://sphotos-a.xx.fbcdn.net/hphotos-ash4/315003_10152048656785462_496330786_n.jpg