Cashew Cream Lasagne

Serves 6 to 8

Ingredients

5 cups Zucchini-Tomato Sauce for Pasta

Béchamel Sauce (see below)

Tofu filling (see below)

1½ pounds of dried lasagne noodles

Béchamel Sauce:

4½ tablespoons olive oil

6 tablespoons flour

2½ cups soy or other non-dairy milk (do not use nonfat)

1 clove garlic (quartered)

¼ teaspoon nutmeg

Sea salt

Ground pepper

Tofu filling:

2 cups of cashews

2 cloves of garlic

Two 12-ounce packages of silken tofu (such as the firm Mori-Nu variety)

Juice of half a lemon

1 tablespoon olive oil

2 teaspoons nutritional yeast

Béchamel Sauce Preparation:

Warm milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so. Slowly pour in heated milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste. Cook over low heat for about 20 minutes, stirring frequently until thick.

Tofu Filling Preparation:

Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.

Boil lasagne noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.

Heat oven to 350 degrees F. Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of béchamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles. Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce.

Cover with foil and bake for about 45 minutes or a little longer.

Increase oven temperature to 375 degrees F after 25 to 30 minutes of the overall baking time.

Zucchini-Tomato Sauce for Pasta

Makes about 3 quarts

Ingredients

1 large onion, chopped (Vidalia onion if possible)

1 clove garlic, minced

1 pound zucchini, trimmed and finely chopped in food processor

¼ cup olive oil

2 (two) 28-ounce cans whole peeled tomatoes

2 teaspoons dried basil

1½ teaspoons salt

¼ teaspoon pepper

One 6-ounce can tomato paste

1 to 2 teaspoons of Florida Crystals natural sugar

Preparation:

Sauté onion, garlic, and zucchini in oil until soft; stir in tomatoes, basil, salt, pepper, and sugar. Add paste. Heat to bubbling; simmer for 30 minutes, or until sauce thickens.