- 1 box lasagna
- 2 jars Newman’s Sockarooni (or your favorite sauce)
- 1 can black olives, drained & sliced
- 1 1/2 pounds firm tofu, roughly chopped
- 1/2 cup Soymage vegan parmesan
- 1/2 cup Spectrum Spread (non-hydrogenated vegan margarine)
- 1/2 cup rice milk
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 jars marinated artichoke hearts, drained & chopped
Preheat oven to 375 degrees Fahrenheit. Boil pasta according to box. Drain & set aside. Mix the olives into the Sockarooni sauce & set aside. For cheezy filling, combine remaining ingredients, except for artichokes, in a food processor. Blend until smooth, scraping often. Fold in artichokes. In the bottom of a 9×13-inch pan, spread a little tomato sauce. Cover with about four noodles. Spread some cheezy filling over them. Then cover with some Sockarooni. Continue layering noodles*cheeze*sauce until gone. End with sauce so the top doesn’t get rock-hard. Pan will be FULL. Bake for 1 hour. Let rest for about 20 minutes before serving so it can set up a little. Enjoy!
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