4.3/5
(3 Votes)
Ingredients
- 2 jars of pasta sauce (I use Muir Glen Organic Fire Roasted Tomatoe)
- 1/2 pound of baby spinach
- 1/2 pound carrots, sliced
- 1/4 cup chopped parsley
- 2 cloves minced garlic
- 1/4 cup vegetable broth
- 1 pound herbed tofu (or add some herbs to plain, i.e. oregano, basil)
- 8 ounce container of 'better than cream cheese'
- 2 Tablespoons lemon juice
- 1/8 teaspoon nutmeg
- 12 lasagna noodles (I use whole wheat, you could use rice pasta also)
- 1/4 cup nutritional yeast flakes
Preparation
Step 1
Steam carrots and set aside. Saute parsley and garlic in a little olive oil for 1 minute. Add carrots and broth, simmer 5 minutes. Add tofu, cream cheese and lemon juice. Stir well. Cook over medium heat until melty. Stir in nutmeg and yeast. Remove from heat. Put 3 noodles in bottom of 11 x 7 pan, then tofu mixture, then 3 more noodles, than spinach and sauce. Repeat these layering steps again.
Bake in a 375 degree oven covered for 15 minutes and uncovered for 25 minutes.
Enjoy!
Oh I just thought of this, for those of you new to tofu, make sure you drain the tofu!