5-6 cups favorite spaghetti sauce or homemade tomato sauce
2 cups fresh basil
4-8 cloves garlic
1/2 of sweet onion
1-2 package vegan cream cheese (I like 1 1/2)
1 lb lasagna noodles
2 medium zucchini
2 portobello mushroom caps
nutritional yeast, salt and pepper to taste
any vegan cheese to top (optional)
Cook Lasagna noodles to al dente.
Food process basil, garlic and onion. Place in skillet, add vegan cream cheese and cook about 10 minutes. Add salt to taste. Once cheese is melty, add nutrional yeast to taste. I like to add about 1/4 cup.
Chop and saute mushroom and zucchini in a little olive oil.
Layer bottom of lasagna pan with a little sauce, then add noodles. On top of noodles add tofu/chees mixture then sprinkle veggies on top. Add another layer of noodles and repeat withcheese mixture, then veggies. Repeat until ingridients are gone. Add remaining sauce on top.
Cover with foil and bake for 30 minutes at 375 degrees Fahrenheit. Remove foil and bake for an additional 15-20 minutes.
Let stand 20 minutes. Mmmmm, so tasty!!
Source of recipe: I have been making something similar since I became vegan years ago. However, I found a lasagna recipe on here that called for cream cheese, so I added that to mine and it made it that much better!