48 oz of homemade spaghetti sauce (or 2-24oz jars)
14 oz. chopped spinach
2-3 carrots julienned
1/4 c chopped fresh parsley
2 cloves minced garlic
1/4 c veggie broth
12 oz. firm silken tofu
8 oz. Tofutti brand “Better than Cream Cheese-herbs and chives”
2 Tbsp Lemon juice
1/8 tsp nutmeg
1 box Lasagna noodles, cooked
1/4 c nutritional yeast
Steam carrots, set aside. Saute parsley and garlic for 1 min. Add steamed carrots and veggie broth; simmer for 5 mins. Add tofu, vegan cream cheese and lemon juice, nutritional yeast; stir well. Stir in nutmeg. Remove from heat.
Line casserole dish with a little sauce, layer noodles, tofu mixture, spinach and sauce; repeat layers until all ingredients are used. Cover and bake 15 mins at 375. Uncover and bake an additional 20-30 mins until thoroughly heated.
Any vegetables can be added to this dish. I have used mushrooms and grated zucchini in addition to the carrots. Just be sure to adjust the amount of sauce used so it doesn’t get too dry. I like my lasagna on the saucier side 😉