Cheesy Lasagna (vegan) From Cheesy Lasagna (vegan) 2-3 jars of favorite spaghetti sauce 1-16 oz bag of spinach leaves 2-3 jars of tomato sauce 1/2 lb. carrots 1/4 cup chopped fresh parsley 2 cloves minced garlic 1/4 cup canned low-sodium veggie broth 1 lb. herbed tofu 8 oz. tofutti cream cheese (plain or herbed) 2 Tblspns. lemon juice 1/8 tsp. nutmeg 12 lasagna noodles, cooked (optional 1/4C. nutritional yeast) Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, tofutti cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm. Place 3 lasagna noodles in bottom of 11x7" baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, vegan or non-vegan... it is superb and if you have access to tofutti cream cheese (and i hope you do) then you should take advantage of that and make this lasagna... your non-vegan friends will be wowed!!!!!!! Serves a lot. There are 12 comments regarding this recipe. Read or add comments. Add recipe to Grocery List or to Weekly Meal Planner.Veggies Unite! -