1/2 tablespoon margarine
1 block silken tofu, thoroughly mashed (I use lite)
1/2 cup nutritional yeast
1/2 cup soy milk
3 tablespoon vegan mayonnaise (available at some mainstream groceries in the U.S.)
1 teaspoon paprika
1 teaspoon salt
3/4 teaspoon mixed seasoning such as spike or mrs. dash
1/2 teaspoon mustard powder
1 pkg. lasagna noodles (8 oz/226 gm)
2 jars spaghetti/marinara/tomato sauce
vegetables of choice (such as: zucchini, blk. sliced olives, onion, mushrooms, spinach,
dill, oregano, thyme, or other Italian seasonings if you prefer
For the cheese:1) melt margarine on stove on med. heat2) add the mashed tofu, mix, turn up temp.3) add yeast, paprika, salt, mixed seasoning, mustard powder, mix.4) saute for 3-4 min. then add soymilk, lower temp and letsimmer 5 min, stirring occasionally.5) turn off heat, set aside.
For the ohter ingredients and the assembly:1) when you put the margarine on to melt, start the water for the lasagna noodles and follow boiling instructions on box.2) when you've finishe'd the cheese and the lasagna noodles are done, rinse the noodles in cold water too keep them from sticking together.3) get a casserole dish that the noodles fit well in and put a layer of the noodles on the bottom.4) make 1 layer each: sauce, veggies, and cheese, then lay down another layer of noodles and repeat until the noodles are gone.5) put one last layer of sauce and veggies on top along with any cheese you have left.6) bake 35 minutes in oven at 350 degrees F.7) let cool 15 minutes and enjoy!