whole wheat lasagna noodles
2 cups frozen spinach
earth balance spread
3/4 cup cashew butter
3 tablespoons fresh lemon juice
3 tablespoons nutritional yeast
1 1/2 tablespoons light (mellow white) miso paste
1 teaspoon onion powder
pinch of garlic powder
2 cups plain soy milk or water
3-4 cloves fresh garlic, crushed or minced
salt to taste
Boil the noodles according to the package and drain, set aside (a little oil will keep them from sticking).
Keep spinach handy, i like to undo my frozen bag and just pour it in the pan that way i can pop it right back into the freezer without having it turn into a solid ball or freezer burn! Bleck!
Next place all the other ingredients in the food processor and process until smooth.
I oil the dish for this recipe, it needs it. Place a thin layer of sauce on the dish with a sprinkling of spinach (it will add more moisture). Four noodles, sauce, spinach; 4 noodles, sauce, spinach, and so on until you're out of noodles. Make sure there is sauce and spinach on top of the noodles or it will get really hard!
Bake at 350 for about 15-20 minutes.
NOTE: this is fairly low fat. At this point, you can eat it, and it will be good. But if you add a teaspoon of Earth Balance buttery spread on top of each serving it is awesome!!
My kids looked at me like I was insane when I showed them this *green* dish (its a four letter word to them), but each of them had seconds!