{LASAGNA}

This is a very very favorite meal at our house. We usually serve it with corn, french bread, and a salad.

Red sauce:

4 cans spaghetti sauce

1 16-oz. bag frozen spinach

White sauce:

1/4 to 1/2 c. parsley

2 t. garlic

8 to 10 carrots

1/2 c. veggie broth

3 tubs tofu (firm or extra firm, not silken)

3 tubs tofutti cream cheese

3 T. lemon juice

1/4 t. nutmeg

1/4 to 1/2 c. nutritional yeast flakes (optional)

Other ingredients:

soy parmesan cheese

lasagna noodles (uncooked)

• Chop and steam carrots, set aside.
• In a big sauce pan, mix together spaghetti sauce, spinach, and hamburger. Cook on medium, then turn to low.
• In a big frying pan, saute parsley and garlic in oil or broth.
• Add steamed carrots and 1/2 c. veggie broth to saute mix. Cook for 5 minutes.
• Add drained tofu, cream cheese, lemon juice, nutmeg, and yeast flakes. Cook until it's soft and all mixed together.
• Ladle red sauce into bottom of 9x13 pan, barely covering it.
• Sprinkle on parmesan cheese.
• Arrange layer of noodles (uncooked) over cheese.
• Spoon white sauce on.
• Repeat previous 4 steps (but use more red sauce than on first application).
• Top with one more layer of red sauce and parmesan.
• Cover with tin foil. Cook at 375 degrees for 45 minutes to 1 hour, removing cover the last 15 minutes.

Note: This recipe originally was made for a large lasagna pan. I adapted the amounts to fit in 2 9x13 pans. It makes several dinners, and then it's worth the work (it freezes and stores well). If you only want one pan, half the amounts. I got this recipe from my dad, but we have no idea where he got it so that's the best reference we have.

Note from Rebekah: For those with smaller families, here are the amounts I use for a 9x9 baking dish and then a 9x13 baking dish, both without the ground soy:

{9x9}

1 large can spaghetti sauce

2 handfuls fresh baby spinach (2 c. chopped small)

1/4 c. water + 1/2 t. veggie broth powder

2 T. parsley

1/2 T. minced garlic

2-3 carrots (1 c. diced)

1 12-oz. box firm silken tofu, pressed

4 oz. vegan cream cheese (1/2 tub)

1 T. lemon juice

1 dash nutmeg

1/4 c. nutritional yeast

7 whole wheat lasagna noodles (broken to 9 inches, and remnants used on last layer)

vegan parmesan cheese

Layering:

red sauce to cover bottom of pan

3 noodles, broken to 9 inches

1/2 white sauce

almost 1/2 remaining red sauce

3 noodles, broken to 9 inches

remaining white sauce

almost all remaining red sauce

1 noodle + remnants

remaining red sauce

vegan parmesan cheese

{9x13}

1 1/2 large cans spaghetti sauce

3 handfuls fresh baby spinach, (3 c. chopped small)

1/2 c. water + 1 t. veggie broth powder

1/4 c. parsley

1 T. minced garlic

4-5 carrots (2 c. diced)

1 14-oz. tub extra firm tofu (or 2 12-oz. boxes firm silken, pressed)

1 tub vegan cream cheese

2 T. lemon juice

1/4 t. nutmeg

1/3 c. nutritional yeast

1 pkg. whole wheat lasagna noodles

vegan parmesan cheese

Layering same as above.