28 oz. spaghetti sauce
1-16 oz bag of spinach leaves
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, drained (not silken tofu)
8 oz. vegan cream cheese (I used regular cream cheese)
2 Tbs. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, (optional for extra "cheesy" goodness)
Preheat oven to 375.
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, vegan cream cheese, and lemon juice; stir well.
Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg and nutritional yeast, if using. Remove from heat; keep warm.
Place 4 lasagna noodles in bottom of 9x13 baking dish. spread 1/2 of carrot mixture over top. Spread 1/3 of spaghetti sauce and a layer of spinach leaves on top of that.
Repeat layers. Top with remaining spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated.
Serves a lot.