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Vegan Spinach Alfredo Lasagna

Vegan Spinach Alfredo Lasagna

Alfredo Sauce:
18 oz. Silken Tofu, well drained several hours
1/2 tsp. garlic powder
1/3 cup nutritional yeast
1 tbsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. sea salt
2 tbsp. lemon juice
1/2 cup plant-based milk

Blend all ingredients in a blender until thick, smooth and creamy.  Set aside.

Lasagna:
1 box of lasagna noodles cooked, drained and rinsed
4 cups of fresh baby spinach
1/4 cup nutritional yeast or vegan Parmesan cheese

To assemble the lasagna layer the noodles, then some of the sauce, then a couple of handfuls of spinach.  Continue repeating the layers until you reach the top of the pan and end with a layer of noodles.  Cover the top layer with remaining sauce.  Sprinkle generously with nutritional yeast or vegan Parmesan cheese and a little bit of sea salt.  Cover with foil and bake @ 350 degrees for 30 minutes.  Slice and serve with garlic bread and a salad.
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