BY NATALIA DZYNDRA

Vegan Lasagna

1 box lasagna noodles (oven ready ok)
2 jars of marinara sauce
2 packages of extra firm tofu
1-2 cups vegan mayo
2 Tbsp lemon juice
2 Tbsp onion powder
1 Tbsp honey
3 Tbsp parsley
1 Tbsp basil
1 Tbsp garlic powder
1 tsp Italian seasoning + extra basil
1-2 cups Cheezy Sauce

I usually cook regular noodles...10 total. Three for the bottom, three for the middle, and four for the top layer.

In a bowl, crumble fine both packages of tofu. In a smaller bowl place vegan mayo, lemon juice, honey, and seasonings. Mix and add to tofu, blend well.

In a sprayed lasagna pan cover bottom with marinara sauce, about 1-2 cups. Place three lasagna noodles side by side over sauce. Pour a little sauce over noodles. Using a spatula spread a layer of tofu mixture over the top of the noodles. Spread a little cheezy sauce over top of tofu mixture. Start over again with marinara sauce, lasagna noodles, marinara, tofu mixture, and cheezy sauce. Keep layering to top of dish.

Tip: Depending upon the depth and width of your pan, you can usually make three layers. I like to end with marinara sauce. This recipe is versatile. You can even make this into a vegetable lasagna with zucchini, broccoli, spinach, carrots, mushrooms, peas, etc.

Cheezy Sauce

1 cup raw cashews (rinsed)
1/2 cup nutritional yeast flakes
1 cup pimentos (2 jars)
3 tsp fresh lemon juice
1/2 tsp onion powder
1 tsp salt
1/2 tsp paprika (sweet)
1/4 tsp crushed red pepper (for added spice)
3 Tbsp corn starch
2 1/2 cup water

Place all ingredients into a blender only using enough water to cover sauce mixture. Blend until creamy. Add the rest of the water and blend to mix it together. Pour the mixture into a saucepan and cook on medium heat, stirring constantly, until it thickens.