Vegan Lasagna | BettyShinn.com

Ingredients

• 1 package extra firm tofu
• 1 package firm tofu
• 2 cloves garlic pressed or minced
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 teaspoon lemon juice
• 8 oz oven ready (no boil) lasagna noodles
• 2 jars Tomato Basil pasta sauce
• ½ package Daiya vegan Mozzarella style shreds
• ¼ cup vegan parmesan
• 2 packages of vegan crumbles
• 1 large onion finely chopped