Ingredients (use vegan versions):
- 1 box lasagna
- 2 jars Newman's Sockarooni (or your favorite sauce)
- 1 can black olives, drained & sliced
- 1 1/2 pounds firm tofu, roughly chopped
- 1/2 cup Soymage vegan parmesan
- 1/2 cup Spectrum Spread (non-hydrogenated vegan margarine)
- 1/2 cup rice milk
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 jars marinated artichoke hearts, drained & chopped
Directions:
Preheat oven to 375 degrees Fahrenheit. Boil pasta
according to box. Drain & set aside. Mix the olives into
the Sockarooni sauce & set aside. For cheezy filling,
combine remaining ingredients, except for artichokes, in a
food processor. Blend until smooth, scraping often. Fold
in artichokes. In the bottom of a 9x13-inch pan, spread a
little tomato sauce. Cover with about four noodles.
Spread some cheezy filling over them. Then cover with some
Sockarooni. Continue layering noodles*cheeze*sauce until
gone. End with sauce so the top doesn't get rock-hard.
Pan will be FULL. Bake for 1 hour. Let rest for about 20
minutes before serving so it can set up a little. Enjoy!
Serves: 12
Preparation time: 1/2 hour?
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