'Cheesy' Lasagna
Ingredients:
2 jars of your favorite pasta sauce (or a homemade batch, if you have time)
1 (16 oz) bag of spinach leaves (I think you only need about half this amount)
1/2 lb carrots
1/4 C chopped fresh parsley
2-3 cloves minced garlic
1/4 C veggie broth
1 lb herbed tofu (I just used extra firm tofu, mashed up, and threw in some oregano, basil, and salt)
8 oz vegan cream cheese
2 T lemon juice
12 lasagna noodles, cooked (I used more--probably 16)
1/4 C nutritional yeast
Shredded vegan mozzarella
Instructions:
1. Slice carrots and steam, set aside. Add some 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 tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until cream cheese melts and blends. Stir in nutritional yeast. Remove from heat; keep warm.
2. Place 4 lasagna noodles in bottom of 11x7 baking dish. spread carrot mixture over top, place 4 noodles on top of that and spread pasta sauce and spinach on top of those, repeat process until all noodles are used up. Top with pasta sauce. Cover and bake 15 minutes at 375 degrees. Uncover, add shredded 'cheese' to the top, if desired. and bake an additional 20-30 min. until it is thoroughly heated.