Pumpkin Lasagna

Yield: 6 servings Prep Time: 30 minutes Bake Time: 60 minutes

Ingredients:

1 package extra-firm tofu

1 Tablespoon beef-style seasoning

1 Tablespoon parsley, dried

1 teaspoon basil, dried

½ teaspoon oregano, dried

¼ teaspoon salt ¼ teaspoon garlic powder

1 teaspoon onion powder

16-ounce spaghetti sauce

6-8 lasagna noodles Tofu mixture

1½ cups pumpkin, cooked

1 cup non-dairy white cheese

2 Tablespoons soy parmesan

Directions:

In a small bowl mash tofu and add remaining filling ingredients.

Mix well. Set aside.

Preheat oven to 375°F.

Spray loaf pan with non-stick pan spray.

Layer ¼ of spaghetti sauce, 2 noodles, uncooked, 1/3 tofu mixture, 1/3 pumpkin, 1/3 cheese.

Repeat layering two more times.

Cover with foil and bake for 60 minutes or until the noodles are tender.

Remove foil carefully and sprinkle with non-dairy parmesan cheese or nutritional yeast.

Bake uncovered for 15 minutes.

Nutritional Facts per Serving: Calories 217 Fat 10 g Sodium 627 mg Carbohydrates 22 g Fiber 3 g Protein 10 g Calcium 137 mg Iron 3 mg Potassium 406 mg Phosphorus 140 mg

Grocery List: _____ 1 lb. extra-firm tofu, organic _____ beef-style seasoning (McKay’s®) _____ parsley, dried or fresh _____ basil, dried or fresh _____ oregano, dried or fresh _____ Celtic salt _____ garlic powder _____ onion powder _____ 16-ounce spaghetti sauce, organic _____ lasagna noodles, organic _____ fresh pumpkin, cooked _____ non-dairy white cheese _____ plant-based parmesan cheese or nutritional yeast