The Jaroudi Family

This is a simple, uncomplicated lasagna that takes much less time to make than most, but its taste will bring you back again and again for more. The white sauce can also be used for other recipes where a cream sauce is needed. Try adding Italian herbs and using it for a simple fettucine Alfredo!

Makes 6–8 servings.

White Sauce Ingredients:

2 cups nondairy unsweetened milk

½ cup raw cashews (or ½ cup white beans for weight loss)

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

¼ cup tapioca starch or arrowroot powder

3 tablespoons nutritional yeast

1 tablespoon white miso (optional)

1 tablespoon garlic powder

1 tablespoon onion powder

8 ounces frozen spinach

Other Ingredients:

16 ounces whole wheat lasagna noodles, cooked per directions

24 ounces SOS-free marinara sauce

1.             Preheat oven to 350°F.

2.             Add all ingredients of the white sauce ingredients (except spinach) into a high-speed blender and blend until smooth.

3.             Add blended white sauce mixture into a medium-sized saucepan and cook on medium-high for 3–5 minutes, stirring constantly, until mixture becomes stretchy.

4.             Remove from heat. Stir in chopped frozen spinach.

5.             In a large casserole dish, layer tomato sauce, noodles, white sauce filling, noodle layer, tomato sauce; repeat. Bake for 30–40 minutes.