Vegetable Lasagna

• 12 whole wheat or brown rice lasagna noodles
• non stick cooking spray
• 2 cups diced carrots
• 3 medium zucchini, chopped
• 3 medium yellow squash, chopped
• 3 cups broccoli florets, chopped
• 3 cloves garlic, chopped
• 1 pound firm tofu
• 1/4 cup lemon juice
• 1/4 cup raw tahini (pureed sesame seeds)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup nutritional yeast
• 2 tablespoons chopped fresh parsley
• 1 3/4 cups pasta sauce, no or low salt, divided
• 1 cup tomato sauce, no salt
• 1 tablespoon oregano
• 1 tablespoon Italian seasoning
• 1 cup chopped scallions
• 8 cups organic baby spinach
• 1 cup shredded soy cheese

1. Preheat oven to 400F.
2. Cook lasagna noodles according to package directions.
3. Lightly spray a large baking pan with cooking spray and place 1/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.
4. Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
5. In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1/8 cup of the blended sauce in the bottom of a large glass baking dish.
6. Stir the roasted vegetables into the rest of the blended sauce.
7. In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1/3 of the tofu mixture on top of the noodles, 1/3 of the sauce w/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w/roasted veggies. Carefully spread the reserved 3/4 cup pasta sauce over the top and sprinkle with shredded soy cheese. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes.

whole wheat, cooking spray, carrots, zucchini, yellow squash, broccoli florets, garlic, tofu, lemon juice, tahini, coconut, nutritional yeast, parsley, pasta sauce, tomato sauce, oregano, italian seasoning, scallions, baby spinach, soy cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagna-50167907 (may not work)