Lasagna

Wanna' try some award winning lasagna? :-) This recipe has been used and reused for catering, banquets, and "company," as well as just any ol' time. Not the quickest of my recipes, but delicious and easy!

Melanie


Lasagna

13 ounces whole grain lasagna noodles
45 ounces Ragu Spaghetti Sauce
1 onion, chopped
10 ounces spinach, frozen, thawed, not drained
1 head broccoli florets, just tips cut off
1 cup cashews, raw
1 cup water, hot
1 ½ teaspoons onion powder
½ teaspoon garlic powder
1 tablespoon nutritional yeast flakes
1 teaspoon lemon juice
1 teaspoon salt
14 ounces firm tofu, crumbled
1 tablespoon Italian Seasoning

Servings/Yield: 12 servings
1. Boil lasagna noodles for about half the recommended time and set aside (flat). Spread a small amount of spaghetti sauce over the bottom of an 11x13" casserole dish, then lay a layer or two of the noodles on this.
2. Combine vegetables and saute in the liquid from the spinach until onions are soft. Spread this mixture evenly over the noodles in the dish.
3. Blend cashews, water, onion powder, garlic powder, yeast flakes, lemon juice and salt until smooth. Set aside 1/2 cup of this cream sauce.
4. Crumble tofu and mix with Italian Seasoning and cream sauce from above. Spread this mixture evenly over the vegetables and top with half the spaghetti sauce. Add remaining noodles for one more layer, and then then the remaining spaghetti sauce. Drizzle the remaining cream sauce over the top.
5. Bake at 350 for 30 minutes.