Lasagna

Ingredients

1 tablespoon olive oil
1/4 cup fresh parsley, chopped
5 cloves garlic, minced
8 ounces carrots, sliced 

1/4 cup vegetable broth

12-16 ounces firm tofu
8 ounces vegan cream cheese
2 tablespoons lemon juice
1/2 cup nutritional yeast
12 whole wheat lasagna noodles, cooked
1 large bag of spinach
1 jar of spaghetti sauce

Directions

• Add olive oil to large pan and turn heat to medium-high. Add parsley and garlic. Sauté for 1 minute. Add carrots and vegetable broth. Simmer uncovered for 5 minutes.
• Add tofu, cream cheese, and lemon juice. Stir well. Cook until the cream cheese is completely melted. Add nutritional yeast and mix in.
• Remove from the heat.
• Place 3 lasagna noodles in an greased 11 x 7 baking dish. Spread half of tofu mixture over the noodles. Place 3 noodles on top of that and spread half of the spaghetti sauce on them. Add a layer of spinach. Place 3 noodles on top and add the rest of the tofu mixture. Place the last 3 noodles on top. Cover with another layer of spinach and the remaining spaghetti sauce.
• Cover and bake at 350°F for 15 minutes. Then uncover and cook an additional 20 minutes.

Servings: 8-10

Prep time: 30 minutes

Total time: Approximately 1 to 1.5 hours