Homemade cheese sauce

– daiya mozzarella and cheddar shreds
-follow your heart cheddar and mozzarella shreds
– firm tofu
-oven ready lasagna noodles
– daiya plain cream cheese
– tofutti sour cream
– unsweetened almond milk
– half and half
– impossible beef
– red bell pepper, green pepper, onions, garlic
– smoked paprika, garlic powder,pepper, onion powder
– olive oil
– lemon juice from a lemon or the bottled juice
Start with making your cheese sauce from the follow your heart shreds.
-mix a dollop of cream cheese and sour cream with a half a cup of almond milk and a cup of half and half.
– once the cream cheese and sour cream melts, add your seasonings ( smoked paprika, onion powder, garlic powder, pepper). All 1 tsp unless you like a smokier flavor like I do!
– milk your cheese in until it’s nice and creamy. I usually use 4 bags of cheese and add milk to get the right consistency.
– set aside
– make your imposible beef with the onions, red bell peppers, green peppers, and garlic. I’m heavy on the onion. Add your favorite spaghetti sauce. I love ragú garlic and onion. Set aside
– make your tofu ricotta with a tablespoon of lemon juice, 2 tablespoons of olive oil, and half a tofu block. Season with pepper and salt to taste.
– layer up your lasagna!!! I start with the impossible beef sauce, then half of my tofu ricotta, daiya shreds, then noodles. Repeat for another layer. On top of the last layer of noodles, add your impossible sauce, cheese sauce now, and then dairy shreds. Cover with foil and bake for 40 mins on 350. Remove the foil and then bake for your browning for about 10 mins on 400. Let cool and then cut or you can cut now just make sure you blow each bite like I had to .