For the sauce:
1 20oz can of diced tomatoes
1 8 oz can of tomato sauce
1 6 oz can of tomato paste
1 tube of Gimme Lean Sausage substitute
2 tablespoons basil
2 tablespoons of garlic
1 tablespoon fennel seeds
1 tablespoon black pepper
For the "ricotta" (This part of the recipe was taken from this lasagna recipe)
1 16 oz tub of firm tofu drained
2 tablespoons olive oil
1 1/5 tablespoon lemon juice
3 cloves of garlic
3 tablespoons of nutritional yeast
1/2 teaspoon of oregano
1/2 teaspoon basil
1 teaspoon salt
8 oz vegan cream cheese
1 package lasagna noodles (this where is became not quite vegan. I was in a rush and could only find egg noodles)
8 oz package of vegan mozzarella shreds
Cook pasta until al dente. Preheat oven to 350 degrees.
Brown sausage. Combine the rest of the ingredients for the sauce and bring to simmer. Add browned sausage and turn down to low.
Combine all of the ricotta ingredients except the cream cheese in a food processor. The original recipe called to fold the cream cheese in, but I'm lazy and just added it to the food processor and pulsed quickly.
Put a small amount of the sauce on the bottom so the noodles don't stick and start layering. At the very end cover with the mozzarella shreds.
Bake until cheese is melted.
I'm actually surprised how much I liked this. Which is great because I have a TON of leftovers. I might play with the acid in the ricotta. It was a bit much. But it was really nice and light instead of that super heavy feeling you get from meat lasagna. It's a keeper!