Sweet Potato Veggie Lasagna | Plant Based Cooking

Ingredients

• 1 12-14 oz package extra firm organic tofu (drained and patted dry)
• 1 cup frozen spinach (squeezed water out after thawing and chop)
• 2 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp salt ((or to taste))
• 1 box whole grain lasagna noodles
• 1 large onion (chopped)
• 9 cloves garlic (chopped)
• 8 oz mushrooms (sliced)
• 1 head broccoli (chopped)
• 1 tsp dried basil
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• 2 sweet potatoes (peeled and cut into large chunks)
• 2 25 oz. jars pasta sauce
• salt and black pepper ( to taste)
• 6 roma tomatoes (sliced thin (any tomato will do))
• 1 cup raw cashews (ground or finely chopped)