Vegetable Lasagna

Cooking by the Book by Marcella Lynch

12 lasagna noodles, whole wheat or regular (See below for substitutions)
Tomato sauce (recipe below)
Cashew cheese (recipe below)

Prepare tomato sauce and cashew cheese. Cook noodles until done. Put layer of noodles in long casserole, spoon tomato sauce over noodles, then cashew cheese mixture. Alternate 3 times. Bake lasagna at 350 degrees until bubbly hot, about 45 minutes. YIELD: 8 to 10 servings


TOMATO SAUCE                                                          CASHEW CHEESE

2 tbsp. oil (optional)                                                  1 cup water
½ cup chopped onion                                               1 cup cashews, raw
¼ cup grated carrots                                                 ½ tsp salt
½ cup chopped celery                                                ¼ cup oil
¼ cup chopped green pepper                                 1/3 cup lemon juice
*1 cup Vegeburger (optional)                                  1  4-oz. jar pimientos
1 clove garlic                                                                    1 tsp. onion salt
½ tsp. oregano                                                               1 tsp. garlic salt
½ tsp. basil                                                                      3 tbsp. nutritional yeast
1 qt. tomatoes                                                            1 lb. *tofu, drained (firm or extra firm-water pack)    1 10-oz pkg. frozen chopped spinach           
  (with water squeezed out) 

Saute  vegetables, except spinach, in oil            Place water, cashews, and salt in blender. Whiz

until tender and add *Vegeburger. Add              thoroughly. Add oil slowly until mixture thicken

tomatoes & simmer for one-half hour.               Add lemon juice, pimiento, and seasoning and

Add spinach. *Vegeburger is a meatless              whiz again. Crumble tofu into bowl, pour in the

ground hamburger-like product that is               cashew cheese and mix. Use alternately with

available in many health food stores. It is           tomato sauce and noodles. Save some to drizzle

made of wheat gluten.                                                   on top.


Sauce – use Hunts Chunky Spaghetti Sauce
Layers – whole wheat lasagna noodles, tofu mixed with spinach, tomato sauce, cheese sauce.

As a substitution for noodles, you can use sliced zucchini or eggplant. Using a mandolin, slice zucchini 1/8” or eggplant 1/4” thick and cook on grill or fry pan or griddle on both sides till cooked. Use in place of the pasta noodles in layering your lasagna ingredients.

In place of *Vegeburger, can use vegetables such as broccoli, cauliflower, zucchini, etc., 2-3 cups (cut-up in small bite size pieces). Cook in tomato sauce.

In place of *tofu, you can use mushrooms. Sauté mushrooms till soft and then mix with cheese sauce.