1 - 1 lb. package of lasagna noodles, cooked
1 - 32 oz. jar of spaghetti sauce
1 package plain tofu, firm
2 small cans sliced olives
Cheesy sauce:
2 cups water
1 cup cashews, raw
6 cloves garlic
1/2 large onion
2 Tbsp. nutritional yeast flakes
1 small jar chopped pimentos
1/4 cup oil
1/4 tsp. turmeric
Combine "cheese sauce" ingredients together in a blender.Layer noodles, sauce, and crumbled tofu. Pour a portion of cheesy sauce over the top. Repeat the process one or two more times (depending upon the shape and size of your casserole dish; a 13 x 9 inch pan works best). Top with sliced olives. Bake 350 degrees F. until the casserole is hot and bubbly.To rewarm, mix together 1 - 8 oz. can tomato sauce and 1 cup water. Pour over the top of the lasagna and heat until warmed through.
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