“Meaty” Vegan Lasagna

Instructions

1. To make the tofu cheese, add the tofu, nutritional yeast, apple cider vinegar, and salt to a food
   processor. Blend until creamy. Season to taste with more salt if necessary.
2. In a skillet warm 2 cups of the tomato sauce. Once simmering add the Gardein beefless ground,
   and stir. Cook at a simmer for about 3 minutes.
3. Preheat the oven to 375°.
4. Spread about 1⁄2 cup of the tomato sauce onto the bottom of a 9x13” casserole dish, then evenly
   lay out 3 or 4 noodles.
5. Spread the tofu cheese evenly over the bottom layer, then top with the beefless ground, then
   layer on the fresh spinach.
6. Place another layer of noodles over that, and repeat.
7. Cover the top layer with the noodles, then spread on the remaining sauce and tofu cheese, and
   any remaining ingredients. Sprinkle the Italian seasoning over the top.
8. Cover the lasagna with a sheet of aluminum foil, and bake for 20 minutes.
9. Remove the foil and bake another 5 minutes.
10. Let it cool about 10 minutes before serving.