Here’s a healthy take on a family favorite that you will be sure to enjoy.

Vegetarian Lasagna

Combine the following:
8 cups vegetarian spaghetti sauce
1 lb. fresh chopped spinach
1 lb. tofu, mashed
2 cups raw white sauce (see below)
1 pkg. lasagna noodles of the herb and veggie style

In the bottom of a greased 9×13 baking dish, layer in the following order:

1 ½ cups spaghetti sauce
Uncooked noodles
½ lb. mashed tofu
Layer of chopped spinach
1 cup white sauce

Repeat layers ending with red sauce on top. Cover and bake at 350º for 45 to 60 minutes, until noodles are done. It may stay somewhat liquid at bottom until it cools down.

Raw White Sauce for Vegetarian Lasagna

Cover the following nuts with water in a bowl and soak for six hours:
½ cup macadamia nuts
¼ cup pine nuts
½ cup cashews

Combine the following:
2 Tbsp. olive oil
1 Tbsp. Bragg’s Liquid Aminos or a quality brand of organic Shoyu soy sauce
2 tsp. nutritional yeast (optional)
2 Tbsp. lemon juice (1 lemon)
1 cup water

Drain and rinse nuts. Mix nuts with all the other ingredients until smooth in a blender. Add water for desired consistency.