Vegetable Lassagna

By Steve-3

Ingredients

• Ingredients:
• 3 Yams diced in bite size pieces
• 2 TBL extra virgin olive oil
• 1 teaspoon garlic powder
• 1 pound lasagna noodles, cooked to directions
• 5 cups Marina sauce
• 8 ounces baby spinach, washed and chopped
• 3 cups tofu cheese

Preparation

Step 1

Oil 9 by 13 inch baking dish, then set aside. Pre heat oven to 350. Line a baking sheet with baking
parchment.
Place yams in medium size bowl and toss with garlic and oil.
Spread yams on the prepared baking sheet and bake for 15 to 20 minutes until soft and golden.
Sprinkle with salt and pepper while still hot.`
Have lasagna noodles cooked and drained and ready for action.
Spread 1 cup of Marina over bottom of baking dish and cover with layer of overlapping lasagna noodles. Scatter one third of the spinach and one third of the roasted yams, then top with one quarter of the tofu cheese.
Repeat twice more, layering the noodles, spinach, yams and cheese in that order. Pour 1 cup of marina over all then place the last layer of noodles on top.
Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 15 minutes.
Remove from oven and let rest for 10 minutes before cutting and serving. Freezes well for 4 weeks.
TOFU CHEESE:
1 MEDIUM SIZED ONION DICED. Saute in 2 tablespoons of oil with 7 SEVEN cloves of garlic, smashed.
When soft transfer to food processor.
Add two blocks of EXTRA Firm Tofu. Mix in miso (1/3 cup), 1 ½ tablespoon oregano (dried),
1 ½ dried rosemary, 1 tablespoon dried parsley. Mix in food processor until smooth.