Vegan Roasted Garlic & Kale Lasagna with Cashew Parmesan

Ingredients

• 1 head of garlic
• 1-2 tsp olive oil
• 12 oz extra firm tofu, drained
• 1/2 head of your roasted garlic cloves
• 1 tbsp fresh lemon juice
• 3/4 tsp salt or to taste
• 3 tbsp NOOCH IT! Cashew Parmesan
• 6 tbsp vegan margarine/butter
• 6 tbsp all-purpose flour
• 4 cups unsweet coconut milk from carton or non-dairy milk
• 1/2 head of your roasted garlic cloves mashed with a fork
• 1/2 cup NOOCH IT! Cashew Parmes
• 1/4 tsp red pepper flakes
• 1/4 tsp nutmeg
• 1 tsp + 1/2 tsp salt or to taste
• 1/4 tsp pepper
• 5 cups of frozen chopped kale (defrosted)
• 1 box of no-boil lasagna noodles (Or 9 noodles)