I call this vegan lasagna "real lasagna". Every time I serve this to a meat-eater, they confide "this tastes like real lasagna!" I've been wanting to share this almost embarassingly easy lasagna recipe for a very long time. You'll have to excuse the shots as they are sub par but come earth day we'll have a new camera to go with our new blog. Try this one out on your non vegan family and friends - this is impossible to mess up.

INGREDIENTS

• lasagna noodles (if using no boil noodles add 25 degrees to your oven)
• 4 cups pasta sauce (like Prego, but check the ingredients)
• 1.5 lbs of lightlife smart ground beef style crumbles (or 2 boxes)
• 1 Block Follow Your Heart Vegan Gourmet Mozzorella, Teese or other melting vegan cheese
• 1 Tofu Ricotta Recipe (see below)
• 1/2 teaspoon oregano

Tofu Ricotta

• 2 T olive oil
• 1 pkg firm tofu (water drained, pressed)
• 1 can sliced mushrooms (small can, about 1 1/2" tall)
• 1 can sliced black olives (small can, about 1 1/2" tall)
• 3 T tahini
• 1 T nutritional yeast
• 1/2 t salt
• 1/8 t pepper
• 1 t sage

INSTRUCTIONS

1. Preheat oven to 375
2. In a food processor, mix all tofu ricotta ingredients and refrigerate.
3. Cook pasta sauce and crumbles over med-hi heat
4. Add in oregano and any other spices you like (I always try something new here.)
5. Bring to a low simmer
6. If you have to boil your noodles, do that now.
7. Prepare a 9x13 dish with a light coating of oil to prevent sticking
8. Spread a thing layer of sauce on bottom of pan
9. Put down 3 noodles, followed by more sauce
10. Now you can layer a thick spread of tofu ricotta
11. Cover tofu ricotta with FYH vegan gourmet or "cheese" of your choice
12. Repeat steps 9-11 until you've run out of noodles.
13. Bake for 45 mins.

This is my lasagna before it was baked. I used no boil noodles here, folks.

Right out of the oven.

Here's my piece next to some amazing garlic roasted brussel sprouts a la Vegan With a Vengeance. Don't worry brussels, I only have eyes for you.

Goodnight!

Tomorrow morning: Sweet Buns