Lasagna

Makes 9”x 13”

1 lb. Lasagna Noodles (whole wheat is best)

1 lb. Mashed Extra-Firm/Firm Tofu

1 10 oz. package frozen chopped spinach, thawed

Your favorite spaghetti sauce (store bought or homemade), (meat & dairy free, and low fat & sugar is healthiest)

1 recipe white cheese (see below) or package of mozzarella-style soy cheese

Mix mashed tofu, thawed spinach, and cheese.  Spray 9”x 13” dish.  Layer sauce, noodles, cheese mix, and repeat.  Bake at 350° for one hour.  (No need to cook noodles first)

White Cheese:

1½ c. Water

½ c. Cashews

¼ c. Soy Oat Milk Powder (or 2 T. Oats and 2 T. soymilk powder)

¼ c. Brewer’s Yeast (Nutritional Yeast Flakes)

2 T. Oil (optional)

1 t. Salt

1 t. Onion Powder

½ t. Garlic Powder

Blend well (in blender) and cook over medium heat until thick (stir constantly, a whisk works great).