EASY SPINACH LASAGNA

I was shocked the first time I had vegan "ricotta cheese." I like it better than dairy ricotta. You can proudly serve this delicious lasagna to your family and friends and let it be your secret that it's healthy. My staff and husband gave this a definite "yum" rating.

You can find the recipe at “Brand New Vegan”: Vegan Lasagna with Tofu Ricotta.

You may have heard about the movement to "Ditch Dairy." There are lots of reasons to avoid dairy if you want to improve your health. Here is a 5 minute video by Dr. Michael Greger explaining about the hormones in milk and milk products like cheese.

What I did differently:

-Made my own version of sauce. Feel free to use your favorite jarred sauce.

-Soaked cashews overnight

-Used 12 oz bag of frozen spinach, did not rinse/squeeze

-Bought my lasagna noodles at Good Foods Co-op and cooked them before using in the lasagna. Used 4-5 noodles per layer.

-Added a couple of layers of thinly sliced zucchini (used 2 small zucchinis sliced with a mandoline)

-Baked for 50 minutes