Kitchen Sink Vegetable Lasagna With Spiced Tofu Cream Sauce

• Lasagna
• 6 ready-bake lasagna sheets
• 2 carrots, peeled and grated
• 1 zucchini, grated
• 1/2 cup button mushrooms, sliced
• 1/2 cup frozen spinach, thawed and squeezed dry
• 1 cup broccoli, florets
• 1 cup spaghetti squash, cooked and chopped
• 1 cup ricotta
• 2 cups mozzarella, shredded
• 1/4 cup parmesan, freshly grated
• 1/4 cup fresh basil, finely chopped
• Sauce
• 2 tablespoons unsalted
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 1/2 cups whole milk
• 8 ounces silkened tofu, blended or processed
• 1/2 teaspoon cayenne
• 2 teaspoons ground nutmeg
• 1 dash salt
• 1 dash cracked pepper
• 1/3 cup cold water
• 1 1/2 tablespoons cornstarch

1. Preheat oven to 350 degrees F.
2. In a large sauce pan melt butter over medium heat and add garlic and shallot.
3. Cook 1 to 2 minutes being careful not to burn.
4. Slowly add milk, tofu, cayenne, nutmeg, salt and pepper and let simmer 3 to 5 minutes for flavors to meld.
5. Combine cornstarch and cold water, mix well and add to sauce.
6. Cook until sauce thickens slightly about 2 to 3 minutes.
7. Begin adding vegetables and stir to combine thoroughly. Season with salt and pepper if needed.
8. Assemble lasagna in a 9 x 9 baking dish by coating bottom with sauce, next evenly layer the sheets, more sauce, ricotta then mozzarella until ingredients are gone.
9. Top with parmesan, cover and bake about 20 to 25 minutes.
10. Remove foil and continue cooking another 5 to 10 minutes until bubbly and golden. rnLet rest about 5 minutes before slicing and serving.

lasagna, readybake lasagna sheets, carrots, zucchini, button mushrooms, frozen spinach, broccoli, ricotta, mozzarella, parmesan, fresh basil, sauce, unsalted, garlic, shallot, milk, cayenne, ground nutmeg, salt, cracked pepper, cold water, cornstarch

Taken from food52.com/recipes/2732-kitchen-sink-vegetable-lasagna-with-spiced-tofu-cream-sauce (may not work)