John Salley's Lasagna Primavera

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

• 8 ounces lasagna noodles

• 2 tablespoons olive oil

• 1 small yellow onion, chopped

• 3 garlic cloves, minced

• 3 cups plain unsweetened soy milk

• 3 tablespoons nutritional yeast

• 1 teaspoon ground nutmeg

• 1 medium red bell pepper, chopped

• 2 tablespoons minced fresh flat-leaf parsley

• 1 zucchini, halved or quartered lengthwise and cut into 1/2 inch slices

• 1 pound of firm tofu, drained and patted dry

• 1 1/2 vegan Parmesan

• 2 Daiya vegan cheese, shredded

• 2 packs of beef-less ground beef

• 1/2 organic sautéed spinach

DIRECTIONS:

• Sauté the onions, garlic, and pepper.

• Layer the lasagna noodles with all the ingredients.  Be sure to top each layer with cheese.

• Cook in the oven at 350 degrees F for one hour.

• Let the lasagna sit for 15 minutes before cutting and serving.