Pasta Lasagna: V Cheesy by Recipe Cottage

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	V Cheesy

		Cheesy Lasagna (vegan) 2-3 jars favorite spaghetti sauce 1-16 oz bag spinach leaves 2-3 jars 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 brand "Better Than Cream Cheese" (plain or herbed) 2 Tbs lemon juice 1/8 tsp nutmeg 12 lasagna noodles, cooked 1/4 C. nutritional yeast, optional 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! I use this recipe and add or subtract various parts of it depending on what I feel like. Some times I add slices of eggplant and red peppers and delete the carrots. I do not find the veggie broth or the lemon juice necessary and never use it. I also always only use HALF of the tofutti cream cheese and use grated VeganRella mozzarella for the other half of the cheese or else I find the result too creamy. Now, for me, the real trick to making lasagna taste great is to use twice as much sauce as I think I should use because the sauce dries up and all but disappears into the veggies. I find two jars of sauce to be plenty. I use the first jar in the middle layers and on top, then I bake the lasagna for about 30 minutes, then take it out of the oven and use the second jar on top again, put it back in the oven and boake for another 30 minutes.