My favorite lasagna—it's extremely challenging to stop eating this.

1-2 jars of favorite spaghetti sauce
1 5 oz bag of fresh spinach leaves
1/2 lb. mushrooms
1/2 lb cauliflower or other veggies (optional)
4-6 cloves minced garlic (I love garlic! Adjust if you don't)
assorted herbs—basil, oregano, etc.
1 lb. extra-firm tofu
8 oz. (one container) Tofutti vegan cream cheese
2 T. lemon juice
1/8 teaspoon nutmeg
1/3 cup nutritional yeast
salt and pepper to taste
15 lasagna noodles, cooked

If using, slice cauliflower or other strong veggies and steam for a few minutes, set aside. (No need to do this with mushrooms.)

Add olive oil to a large skillet, place over medium-high heat until hot. Add garlic and mushrooms and sauté for 3 minutes or so. Add herbs, tofu, vegan cream cheese, and lemon juice; stir constantly until cream cheese melts. Stir in nutmeg and nutritional yeast. Remove from heat; keep warm.

Smear a little tomato sauce in the bottom of an 11x7 baking dish. Place 3 lasagna noodles on there. Spread cheesy mixture over top, place 3 noodles on top of that and spread spaghetti sauce then a layer of spinach on top of those; repeat process until all noodles are used up. Top with spaghetti sauce. Feel free to sprinkle with bread crumbs, herbs, and/or vegan parmesan sprinkles. Cover (easiest with a flipped-over cookie sheet) and bake 15 minutes at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated. DELICIOUS!!!