Cheesy Lasagna (vegan)



































 From asjohnso@students.wisc.edu

  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.

  

  

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