Lasagna

2 C. seasoned tofu
7 ½ C. tomato sauce
2 ½ C. pimento cheese sauce
1 can mushrooms
spinach

Seasoned Tofu

2 C. crumbled tofu
¾ tsp. salt
1 ¼ tsp. onion powder
¼ tsp. garlic powder

Rinse, drain, crumble and measure tofu. Put into bowl and  add next three ingredients. mix well.

Pimento Cheese Sauce

1 C. water
¾ C. cashew pieces
2 Tbsp. sesame seeds
3 Tbsp. nutritional yeast flakes
1 ¼ tsp. salt
2 tsp. onion powder
¼ tsp. garlic powder
½ red pepper
2 Tbsp. lemon juice

Blend all ingredients on high 1-2 minutes until creamy. Very versatile cheese sauce.
Use as dressing for salad or steamed vegetables, with pasta potatoes or in lasagna.

Tomato Sauce

7 ½ C. organic canned tomatoes
1 ½ tsp. Italian seasoning
1 ¼ C. dried tomatoes or use tomato paste until desired thickness.

Line the bottom of 9 x 13 baking dish with 1 ½ C. tomato sauce. Then layer with the following:

4 uncooked lasagna noodles
2 ½ C. tomato sauce
4 lasagna noodles
¾ C. seasoned tofu
¾ C. pimento cheese sauce
spinach
4 lasagna noodles
¾ C. seasoned tofu
¾ C. pimento cheese sauce
4 lasagna noodles
mushrooms
3 ½ C. tomato sauce
½ C. seasoned tofu
1 C. pimento cheese sauce

Bake at 350 F. for one hour.

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Bayside Natural Health Center in New Brunswick, Canada
5358 Route 117, Baie Ste. Anne, NB E9A 1C9
Tel: 506-228-9108

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