Artichoke and Spinach Lasagna

Ingredients

Filling:

18 oz. firm tofu drained and wrapped in a towel and pressed between weighted plates in refrigerator.

1 lb. fresh spinach stemmed or get baby spinach

14 oz. canned artichoke hearts, drained and rinsed

2 T nutritional yeast

2 T white miso

1 T extra virgin olive oil

1 tsp salt

Sauce:

1 T olive oil

1 C chopped onion

1 med. carrot shopped

2 cloves garlic, minced

14 oz. canned diced tomatoes

1&1/3 C tomato sauce

1 T agave syrup or other sweetener

1 tsp fennel seeds

1/2 tsp salt

8 no boil dried lasagna noodles

1 cup broccoli florets

and you can add sauted mushrooms or other veggies if you like

2 + T sliced flaked almonds or pine nuts toasted

Procedure

1. Preheat oven to 400 degrees F.

2. Make the filling in a food processor or blender, process the tofu until smooth. Ad the spinach, artichoke hearts, yeast, miso, oil, and salt and process until smooth. Reserve.

3. Make the sauce from the recipe provided or use jarred prepared sauce.

4. Oil a 9 inch square baking dish. Spread 1/2 C of the sauce in the pan, and lay two lasagna noodles on top - it is ok if they are not touching, because they expand in the oven. Scoop up a heaping 1 C of the tofu mixture and dollop it over the noodles, then spread it evenly and sprinkle with 1/3 C of the broccoli and mushrooms or whatever type of veggie you prepared. Drizzle 1/4 C of sauce over it all. Repeat with the noodles, filling, veggies, and sauce, pressing down each layer to make it even. On the last layer, layer two noodles, 1C tofu mixture and the remaining veggie. Do not top the tofu mixture with sauce, but put on the last two lasagna noodles . Spread the remaining sauce across the top, making sure that all the pasta is covered. Finish by sprinkling the almonds or pine nuts on top.

5. Bake until the lasagna bubbles all around the edges of the pan and the nuts are browned, about 40 minutes. Let stand for 10 minutes before serving.