Cheesy Lasagna (vegan)
	 2-3     jars of favorite spaghetti sauce
	 1-16 oz bag of spinach leaves
	 2-3     jars of tomato sauce
	 1/2 lb. carrots
	 1/4 cup chopped fresh parsley
	 2       cloves minced garlic
	 1/4 cup canned low-sodium veggie broth
	 1 lb.   herbed tofu
	 8 oz.   tofutti cream cheese (plain or herbed)
	 2 Tbs   lemon juice
	 1/8 tsp nutmeg
	 12      lasagna noodles, cooked
	         (optional 1/4C. nutritional yeast)
	Slice carrots and steam, set aside.  Add 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 herbed tofu, tofutti cream cheese, and lemon juice; stir well.  Cook
	over medium heat stirring constantly until fake cheesy stuff starts to
	melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional
	yeast at this step, just to make it a little bit more cheesy!).  Remove 
	from heat; keep warm.
	Place 3 lasagna noodles in bottom of 11x7" baking dish. spread carrot
	mixture over top, place 3 noodles on top of that and spread tomato
	sauce and spinach on top of those, repeat process until all noodles
	are used up...  top with spaghetti sauce.  Cover and bake 15 min. at
	375 degrees.  Uncover and bake an additional 20-30 min. until it is
	thoroughly heated...  use your own judgment. Usually a lasagna takes
	about 45 minutes to cook thoroughly.  this is the best lasagna i have
	ever made or had, vegan or non-vegan... it is superb and if you have
	access to tofutti cream cheese (and i hope you do) then you should
	take advantage of that and make this lasagna...  your non-vegan
	friends will be wowed!!!!!!!
	Serves a lot.

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