Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Nancy Bell
1 lb. firm tofu, mashed
1 cup Cashew Pimento Cheese Sauce
Cooked greens of choice, such as one (1 pound) bag frozen spinach and one (1 pound) bag turnip greens, drained
1 TBS onion powder
1/2 tsp. basil
1 tsp. salt
1/2 tsp. garlic powder
1 (26 ounce) jar pasta sauce
1 box lasagna noodles (do not cook before assembling lasagna)
Place tofu in a mixing bowl, mash and add Cashew Pimento Cheese Sauce. Stir in greens and seasonings.
Cover bottom of casserole dish with a layer of spaghetti sauce. Add 1?2 cup water to jar, screw lid back on and shake well.
Lay lasagna noodles side by side in the casserole dish, 1?2 inch apart. Cover with a thin layer of spaghetti sauce, then spoon on a layer of tofu mixture. Cover with another layer of noodles, then repeat the layering process.
Cover dish and place in the refrigerator overnight.
The next day, cover dish with foil and bake at 375 degrees for 50 minutes to 1 hour and 10 minutes. Remove from oven, drizzle more Cashew Pimento Cheese Sauce over top and return to oven uncovered for 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)