WOW~!!

I just made possibly the best lasagna EVER. This is a vegan recipe but it tastes so good, your non-vegetarian friends and family will eat it all up really fast! Here's the scoop!

1 jar of spaghetti sauce
(mix in 1 can of tomato sauce if you like)
12 lasagna noodles
1/2 pound of carrots
1/2 bag of baby spinach
2 - 4 T. olive oil
1/4 c. fresh parsley
2 cloves minced garlic
1/4 c. canned veggie broth
1 pound of medium firm tofu
1 t. basil
1 t. oregano
8 oz. vegan cream cheese (I used Toffuti brand)
2 T. lemon juice
1/8 t. nutmeg
1/4 c. nutritional yeast (optional)

Slice carrots and steam, set aside. Add olive oil to a large skillet and place over medium-high heat. Add parsley and garlic, saute for 1 minute. Add steamed carrots and veggie broth, simmer uncovered for 5 minutes. Add herbs, tofu, vegan cream cheese, and lemon juice. Cook over medium heat stirring constantly until cheese starts to melt. Stir in nutmeg. Add nutritional yeast if you desire at this point. Remove from heat and keep warm.

Place 3 lasagna noodles in bottom of 11 X 7 baking dish. Spread carrot mixture over top. Place 3 noodles on top of that and spread spaghetti sauce and spinach over them. Repeat process until noodles are gone and top with spaghetti sauce. Cover with foil and bake for 15 minutes at 375 degrees. Uncover and bake an additional 20 - 30 minutes or until thoroughly heated. If you want, you can put mozzarella soy cheese on top and bake until melted. Take it out and sprinkle it with Parmesan flavored rice cheese and eat. YAY!
This was much quicker than it sounds and it tastes really good. This was only my second vegan dish to make so you know I'm not lyin'!