Homemade Lasagna

This is a recipe I made up years ago when I was vegetarian. I made my own ricotta cheese out of tofu, vegan sour cream, nutritional yeast, garlic and lemon. Check out my recipe below and I hope you enjoy it as much as my friends and family did.

Vegan Ricotta Cheese:
 
Ingredients:

1 lb of firm or medium firm tofu
1/2 cup of unsweetened non dairy yogurt (I used So delicious yogurt)
1/2 cup vegan sour cream
2 T nutritional yeast
1 t lemon
2 cloves minced garlic

Put all ingredients in a bowl and smash everything together with a fork until it resembles ricotta cheese. Add more vegan sour cream if necessary.

Lasagna

Ingredients:

1 16 oz bag of vegan cheese
2 T olive oil
2 cans organic crushed tomatoes
1 small can of organic tomato paste
1 onion
3-4 cloves of minced garlic, more if you love garlic, less if you don't
1 16 oz package of mushrooms, sliced
1 large zucchini chopped
a splash of red wine
1 package of lightlifefoods veggie sausage or any other meat substitutes you like
1 16 oz pkg of vegan parmesan cheese
2 16 oz pkg of lasagna noodles (I used the ones you don't have to boil and it turned out really well)

Pre heat oven to 275. Heat the olive oil in a large pan. Saute onions until translucent and then add garlic. Continue to saute for a couple of more minutes. Add the splash of red wine (can be skipped if you do not like wine in your sauce). Saute until wine evaporates. Add the chopped mushrooms and zucchini and continue to saute for another 5- 6 minutes or so. Add the crushed tomatoes and blend in. Add the your meat substitute and heat for about 15-20 minutes.

To make lasagna, lay noodles on a large rectangular baking dish. Add 1/2 of the tomato sauce you just made. Add another layer of noodles and top that layer with the homemade ricotta cheese. Add another layer of noodles and top them with the mozzarella cheese. Add one more layer of noodles and top with the remaining tomato sauce. Sprinkle the parmesan cheese on top and cover with tin foil. Bake for about an hour. Remove the foil and bake another 15 minutes. Enjoy!