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Christian Vegetarian Association Presents:
Take Heart!

Spinach Lasagna


1 lb. Whole Wheat Lasagna

3 lbs. Spinach, fresh or frozen

1 qt. Spaghetti Sauce, vegan


28 oz. can Tomatoes, crushed

1 Onion, large, diced

1-1/2 tbsp. Garlic, crushed

1-1/2 tsp. Oregano, dried

1-1/2 tsp. Sweet Basil, dried

1/4 tsp. Fennel Seed (optional)

1/4 tsp. Cayenne Pepper (optional)

1 lb. Tofu, firm

1/2 cup Lemon Juice

2/3 cup Nutritional Yeast

3 tbsp. Corn Starch


- If you are preparing your own sauce, begin by adding all the sauce ingredients pot and simmer until the onions are thoroughly cooked.

- If using frozen spinach, defrost it and add to the sauce when the sauce is cooked and continue cooking until it begin to boil, then remove from the heat.

- If using fresh spinach, chop or cut into 3/4-1 inch pieces, and cook with the sauce as above.

- Place the tofu, lemon juice, nutritional yeast and cornstarch in a high speed blender and blend at high speed until creamy smooth.

- While the spinach is cooking, cook the lasagna in a separate pot until tender. Rinse with cold and place back into the pot with a little water.

- In a large glass baking dish, place a layer of the spinach and sauce, then place a layer of lasagna, followed by a thin layer of the tofu cream. Repeat making successive layers in the same order until all the

Ingredients are used or until the baking dish is full. Try to have at least three sets of layers.

- Bake in the oven at 350 degrees F. for 30 - 45 minutes. Remove, let cool for about 10 minutes before cutting and serving.


Your question and comments are welcome

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