What's for Dinner Wednesdays - Vegan Lasagna

I was vegan a whole 8 months, before I got prego and the only thing that would stay down during my first trimester was an Arby's Beef and Cheddar.  I'm totally going back to vegan after I pop the kid out and can't wait to make this lasagna when I get some energy back!!!!

Vegan Lasagna

Ingredients:

1/4 cup chopped Parsley

2 cloves minced garlic

carrots sliced and steamed

1 tbs olive oil

1/4 cup veg broth

16 ounces tofu

8 ounces vegan cream cheese and shredded cheese

lemon juice

dash nut meg

12 lasagna noodles

14 ounce spaghetti sauce

spinach leaves

1. Boil carrots and the noodles.
2. Preheat oven to 375
3. In separate pot, add olive oil, parsley, and veggie broth and simmer for few mins.
4. Add tofu, vegan cream cheese, lemon juice, and nut meg to the simmering broth and cont to simmer until the cheese and tofu are melting together.
5. In a 11x7 baking dish layer your parts of the lasagna like this.....

Cooked lasagna noodles

tofu/broth mixture

noodles

tomato sauce

steamed carrots

fresh spinach

more noodles

tofu/broth mixture....

top with rest of tomato sauce and vegan shredded cheeses.

6.  Cover and bake for 15 mins at 375... uncover and bake an additional 20-30 mins.  Enjoy!!!!!!!

KJ gives it two thumbs up!  Add a side salad and garlic bread to make a meal :)