Vegetarian and Vegan

Lasagna (Vegan)

Ingredients

• 1 lb. lasagna noodles (whole wheat is best)
• 1 lb. mashed extra-firm or firm tofu
• 1 (10 oz) package frozen chopped spinach, thawed
• Your favorite spaghetti sauce, store bought or homemade (meat and dairy free, and low fat and sugar is healthiest)
• 1 recipe white cheese (below) or 1 package mozzarella-style soy cheese

White cheese:

• 1 1/2 c. water
• 1/2 c. cashews
• 1/4 c. soy oat milk powder (or 2 T. oats and 2 T. soymilk powder)
• 1/4 c. brewer's yeast (nutritional yeast flakes)
• 2 T. oil, optional
• 1 t. salt
• 1 t. onion powder
• 1/2 t. garlic powder

Directions

1. For the white cheese, blend the ingredients well in a blender and cook over medium heat until thick, stirring constantly (a whisk works great).
2. Mix the mashed tofu, thawed spinach, and cheese.
3. Spray a 9x13 dish. Layer sauce, noodles, and the cheese mix, and repeat.
4. Bake at 350°F for one hour. No need to cook the noodles first.