Xpost: Vegan Lasagna

[Guest guest]

, " LaDonna " <bmlehman@m...> wrote:

Vegan Lasagna

 

*This recipe is from my dear cousin, Carol. It is SO tasty! I think

you'll like it. It is a basic in my kitchen.

 

1 - 1 lb. package of lasagna noodles, cooked (rice or quinoa --- I

prefer quinoa --- or use homemade gf crepes for pasta)

1 - 32 oz. jar of spaghetti sauce (commercial or homemade)

1 package plain tofu, firm

2 small cans sliced olives

 

Cheesy sauce:

 

2 cups water

1 cup cashews, raw

6 cloves garlic

1/2 large onion

2 Tbsp. nutritional yeast (or brewers yeast)

1 small jar chopped pimentos

1/4 cup oil

1/4 tsp. turmeric

 

Combine " cheese sauce " ingredients together in a blender.

 

Layer noodles, sauce, and crumbled tofu. Pour a portion of cheesy

sauce

over the top. Repeat the process one or two more times (depending

upon the

shape and size of your casserole dish; a 13 x 9 inch pan works best).

Top

with sliced olives. Bake 350 degrees F. until the casserole is hot and

bubbly.

 

To rewarm, mix together 1 - 8 oz. can tomato sauce and 1 cup water.

Pour

over the top of the lasagna and heat until warmed through.

 

***If you cannot find appropriate gluten-free lasagna noodles, make

homemade

crepes and use them instead.