1 Recipe Cashew-Pimiento Cheese Sauce.
9 whole wheat lasagna noodles
1 c chopped onion
1 c cooked spinach
2 raw medium zucchini, sliced
16 oz stewed tomatoes, with juice
8 oz tomato sauce or puree
1/2 c chopped green pepper
1/4 tsp oregano
1/4 tsp sweet basil
1 tsp salt
Cook noodles as directed on package. Stirsteam onion and green pepper until tender.
Add zucchini, tomatoes, tomato sauce, salt, basil, and oregano, and simmer slowly for 20 minutes. Drain and rinse noodles. Alternate layers beginning with tomato-vegetable mixture followed by noodles, spinach, and Cashew Pimiento Cheese Sauce. Bake for 45 minutes at 350o F. Yield: 8-10 servings.
Note: Use extra lasagna cooking liquid in gravies, stews, etc.