In addition to their healthful monounsaturated fats, cashews are a good source of copper, magnesium, and zinc.  They also help to maintain healthy blood-fat levels.    -Women of Spirit

10 lasagna noodles
2 (1 lb. 10 oz.) jars Ragu spaghetti sauce
Chopped tomato, olive oil and garlic
1 lb. soft or firm tofu
1.5 lb. bags frozen chopped broccoli, partially thawed
Cashew Cheese (recipe below)

1 cup water
2 oz. diced pimento
1 cup raw cashews
1 tbsp. onion salt
1/2 tsp. salt 
1 tbsp. garlic powder
1/4 cup oil
3 tbsp. nutritional yeast
1/3 cup lemon juice

To make Cashew Cheese, blend water, cashews, and salt thoroughly in blender.  Add oil slowly and whiz.  Add lemon juice, pimento, and seasonings; whiz thoroughly.

Crumble or mash tofu into bowl, pour cashew cheese mixture over, and mix well.  Into another bowl, pour both jars of Ragu sauce and then fill each jar about a third full of water and add to the sauce and stir.   (The extra liquid is needed since the noodles will not be precooked.)  Layer in 9x13 dish: sauce, 4 uncooked noodles, sparing amount of cashew cheese, and broccoli.  Repeat for two more layers with 3 noodles each.  The last two items should be broccoli and a generous layer of cheese so the entire dish is topped with cheese.  Bake at 350 for about 1 hour.