Spaghetti Pie

This hearty pasta dish is easy to put together. Mix the cooked pasta and sauce together. Layer half of the mixture into a 9" x 13" baking dish. Spread on the tofu ricotta followed by the remaining pasta-and-sauce mixture. Top with nutty parmesan "cheese." Bake at 350f covered for 25 minutes, uncover and bake 5 more minutes.

Pasta
1 lb. spaghetti or linguini pasta - cook according to package  directions

Sauce
2  jars spaghetti sauce (24 or 32 oz.)
1 to 2 cups chopped onion
1 to 1 1/2 cups chopped mushrooms
2 cloves garlic, minced or pressed

In a large skillet, saute' onion and mushrooms for 10 minutes. Add 2 Tablespoons water along with the garlic and cook another minute. Pour in spaghetti sauce and cook 10 minutes or until onions are tender.

Tofu "Ricotta"
2 blocks firm tofu, drained
2 cloves garlic, pressed
1/4 cup nutritional yeast
1/4 cup lemon juice
3 Tablespoons fresh parsley, minced (or 1 T dried flakes)
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Stir ricotta ingredients together in a large bowl.

"Parmesan" Topping
1/2 cup cashews or walnuts
1/4 cup nutritional yeast
1/2 teaspoon salt (optional)

Finely chop in a food processor.

Parmesan topping keeps nicely in a baggie in the freezer. If desired, make extra topping to have on hand for other savory dishes.