Delicious Healthy Lasagna

Vegetarian Lasagna

1.         Make 1 recipe of Cashew Cheese Sauce.  Set aside.
 Cashew Cheese Sauce

Whiz in blender: 
  1 cup raw cashews                          1 ½ tsp. Sea salt
  1 cup water                                 Â¼ cup oil (add slowly)
  1/3 cup fresh lemon juice                   1 tsp. Onion powder
  8 Tab. Nutritional Yeast Flakes             pinch of garlic pwd.

Then add and blend till very smooth:
    1 4 oz. Jar of pimentos or 1 cup of tomatoes


2.         Make 1 recipe of Scrambled Eggs:
 Scrambled Eggs

  Â½ cup finely chopped onions            ½ tsp. Onion powder
  Â¼ cup water                                        2 tsp. Nutritional Yeast
  2 Tbs. Oil                                                ¼ to ½ tsp Garlic powder
  2 cups mashed Tofu (1#)                        4 tsp. Country Style Seas.

Saute oil and onions in skillet with water.  Then add the tofu, crumbled. Add the rest of the ingredients.  Cook on medium heat for 5-10 minutes, stirring occasionally.


3.        Have ready one can of “Loma Linda Vege-Burger”, and 4-6 cups of well seasoned tomato sauce.  Take an 8X8-baking dish, lightly oil it and put in one layer of uncooked Spinach Lasagna.  Add a layer of tomato sauce, a layer of “Scrambled Eggs” a layer of “Vege-Burger”, and dribble on a layer of “Cashew Cheese Sauce”.  Repeat all the layers again, except make the second layer with Soy Lasagna.  If you want, make a third layer, but it is not necessary.  Make sure you have plenty of sauce, as the pasta is uncooked and it will absorb a lot of the liquid.  Bake at 350 for about 35-45 minutes, covered, until your fork will go into the lasagna noodles easily.  Then uncover and bake for 5 – 10 more minutes.  Freezes well.


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