Slice carrots and steam, set aside. Add olive oil to a
large skillet, place over medium-high heat until hot. Add
parsley and garlic, sauté 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.
Note: This lasagna is superb and if you have access
to tofutti cream cheese then you
should take advantage of that and make this lasagna...
your non-vegan friends will be wowed!!!!!!!
Note: Vegans do not eat any animals, fish or eggs, including dairy products, they will only eat things made from vegetable sources.
Vegetarians will sometimes eat dairy products and eggs. If you are
expecting
vegetarian guests, check to see if they are vegans (pronounced with
a hard g)
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