Cheezy Spinach Sausage Lasgna

This meal was inspired by my love, I was told someone wanted a vegan lasgna...well here it goes.  I never had a ton of lasagna growing up, but it is a awesome meal for families with lots of children because it goes a long way.  This specific recipe I did not add too many veggies except for the spinach so remember to add on a salad with this meal.

Ingredients for filling:

2 tsp. olive oil

2 medium onions, chopped (2 cups)

3 cloves garlic, minced (1 Tbs.)

10-oz. bag fresh baby spinach

2 12-oz. packs. firm tofu, drained

1 8-oz. pkg. vegan cream cheese

½ cup chopped fresh basil

¼ cup nutritional yeast
salt n pepper, to taste

Ingredients for lasgna:

5 ½ cups vegan spaghetti sauce

12 uncooked whole-wheat lasagna noodles

12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart (optional)

1 cup shredded mozzarella flavor vegan cheese

Directions:

1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 5 minutes, or until golden. Add spinach, and cook 3 minutes, or until wilted. Transfer spinach mixture to blender or food processor (if you have one). Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.

2. Spread a fourth of the sauce into baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and then another one-fourth of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.

3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.

LOVING FOOD AS PEACE...

-That VVV,