Vegan Lasagna with Creamy Herbed Ricotta

Serves 6-8

To me lasagna is one of the ultimate comfort foods. Tangy sauce and creamy rich ricotta sandwiched between layers of pasta, hmmmm.

1 box vegan lasagna noodles
1 recipe homemade tomato sauce (recipe follows) or 2 16 oz. Jars of good quality store bought sauce
1 recipe herbed ricotta (recipe follows)

Homemade Tomato Sauce:
¼ Cup Extra Virgin Olive Oil
1 large yellow onion, diced
1 carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
¼ Cup red wine, like a cabernet
2 28 oz. Cans of crushed tomatoes
2 TBS. Fresh parsley, chopped
Salt and freshly ground pepper to taste
Crushed red pepper flakes to taste

  1. Heat olive oil in a large saucepan over medium heat. Add the garlic, and stir for about one minute, being careful not to burn. Add the onion, carrot, and celery to the pot and stir well and cook until vegetables are softened and onion is lightly browned. Add the wine and tomatoes, salt, pepper and chili flakes and simmer for about 35 minutes, stirring occasionally, until sauce thickens.
  2. Stir in the chopped parsley, taste and adjust seasoning. Take off the heat and set aside to cool.

Creamy Herbed Ricotta:
2 LBS. Firm tofu, drained and crumbled
2 TBS. Extra virgin olive oil
¼ Cup Vegan mayonnaise
¼ Vegan Parmesan or Nutritional yeast
¼ Cup fresh lemon juice
2 cloves garlic, minced
1 TBS. Dried Italian seasoning
Salt and freshly ground pepper to taste

  1. Place all ingredients in a medium sized bowl. Stir well, mashing tofu and creaming well until all is incorporated. (can also put everything into a food processor and puree until smooth) Season with salt and pepper to taste.

To assemble and bake the lasagna:

  1. Preheat oven to 350°F.
  2. Cook the lasagna noodles al dente in salted, boiling water, or according to package directions. Drain well and toss with a couple of tablespoons of olive oil to keep noodles from sticking.
  3. Spread a thin layer of tomato sauce over the bottom of a 9×13 inch baking dish. Add a layer of noodles. Spread 1/3 of the ricotta on the noodles and add another thin layer of tomato sauce on top. Sprinkle soy parmesan or nutritional yeast on top of the sauce, and top with another layer of noodles. Repeat with ricotta, tomato sauce, noodles and parmesan until you have created about 3 layers. Finish with tomato sauce and a liberal dusting of soy parmesan.
  4. Bake, uncovered, for 45 minutes, or until lasagna is heated through and bubbly.