Ingredients

Ingredients (use vegan versions):

1 box lasagna
2 jars Newman''s Sockarooni (or your favorite sauce)
1 can black olives, drained & sliced
1 1/2 pounds firm tofu, roughly chopped
1/2 cup Soymage vegan parmesan
1/2 cup Spectrum Spread (non-hydrogenated vegan margarine)
1/2 cup rice milk
1 tablespoon dried parsley
1 tablespoon dried basil
1 1/2 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 jars marinated artichoke hearts, drained & chopped

Directions:

Preheat oven to 375 degrees Fahrenheit. Boil pasta according to box. Drain & set aside. Mix the olives into the Sockarooni sauce & set aside. For cheezy filling, combine remaining ingredients, except for artichokes, in a food processor. Blend until smooth, scraping often. Fold in artichokes. In the bottom of a 9x13-inch pan, spread a little tomato sauce. Cover with about four noodles. Spread some cheezy filling over them. Then cover with some Sockarooni. Continue layering noodles*cheeze*sauce until gone. End with sauce so the top doesn''t get rock-hard. Pan will be FULL. Bake for 1 hour. Let rest for about 20 minutes before serving so it can set up a little. Enjoy!

Serves: 12

Preparation time: 1/2 hour?