This was my very first attempt at making a vegan lasagna and I’m happy to report that it is the #1 best lasagna I have ever made! I made three ‘un’cheeses for this dish: a tofu ricotta, sesame seed parmesan and a soy milk mozzeralla.  Last year my fabulous boyfriend bought me “The Ultimate Uncheese Cookbook” by Jo Stepaniak and those recipes were from there.  The cheeses needs to be made the evening before the lasagna because the recipes require an overnight chill in the fridge. The rest of the vegetable lasagna was my typical style: whole wheat noodles cooked just before they reach al dente in a large pot with salted water, sauted onion, green pepper, mushroom and zucchini, shredded carrot and spinach.

In a sprayed casserole dish (or lasagna pan) arrange your lasagna as follows:

• put a light layer of sauce (either homemade or store bought-amount weighing approx 2 lbs, 13 oz)
• a layer of noodles (4 across and 1 vertical to make up for the gap (you will tear about 1/4 of the length off the noodle to fit the pan))
• cover these noodles completely with sauce (not thick but make sure all of the noodles are covered)
• put a layer of tofu ricotta on top of the sauce (you’ll use 1/2 of the ricotta)
• cover cheese with a thick layer of spinach and a few droplets of sauce on top of the spinach
• put some mozzerella and parmesan cheese on top of the spinach/sauce
• another layer of noodles but this time starting them across on the side that the last row was vertical and the vertical noodle where the last ones were across (press down on the noodles so the spinach is being weighed down)
• cover noodles with sauce and the rest of the tofu ricotta on top
• put a light layer of shredded carrot and then a heavy layer of your sauteed veggies (you’re sauteing them first because your mushrooms and zucchini hold a lot of water and it will result in a watery lasagna)
• cover these veggies with chunks of mozzerlla and some parmesan cheeses
• another layer of noodles (doing the same trick as last time by switching the sides of the vertical noodle)
• cover the noodles 100% with sauce and sprinkle some red pepper flakes, oregano, parmesan cheese and some mozzerella
• cover with alumminum foil and bake in a 350 degree oven (preheated) for 40 minutes, uncover and bake for another 5 minutes

I served my lasagna over a bed of spinach and some sauted asparagas. I sauteed the asparagas in a little extra virgin oil, sea salt, fresh ground black pepper, handful of pumpkin seeds and the remaining 2 T of sauce.

Tofu Ricotta

• 1 lb firm regular tofu (drained)
• 3 T fresh lemon juice
• 2 t mild sweet syrup of your choice (I used raw agave nectar)
• 1 t dried basil
• 1/2 t sea salt
• 1/4 t garlic powder

Break the tofu into large chunks.  Put it in a medium sized skillet or sauce pan and cover with water.  Bring it to a boil, reduce the heat and let it simmer for 5 minutes.  Drain well and chill uncovered in the fridge until it’s cool enough to be handled. Crumble and place in a bowl with the remaining ingredients.  Mash and blend until the mixture has reached a ricotta/cottage cheese like texture.  Cover and let sit in the fridge overnight for the flavors to combine.

Parmezano Sprinkles

• 1/2 c white sesame seeds (or blanched almonds)
• 2 T nutrional yeast flakes
• 1 to 2 t chickpea miso (I used a brown rice miso…same diff)
• heaping 1/4 t sea salt

Grind the sesame seeds into a fine powder in the bowl of a food processor.  Add remaining ingredients and pulse until combined. Store in an airtight container in the fridge remembering to shake before using.  This will keep for a month or longer if you freeze it.  I doubled this recipe and now I have plenty left over for other dishes.

Buffalo Mostarella

• 2 c plain soymilk
• 1/2 c nutrional yeast flakes
• 1/3 c quick cooking rolled oats (oatmeal)
• 1/4 c tahini
• 1/4 c arrowroot
• 3 – 4 T fresh lemon juice
• 1 T onion powder
• 1 t sea salt

Lightly oil a container that holds at least 3 cups of substance. Combine all ingredients into a blender or food processor and process several minutes until completely smooth. Pour this mixture into a saucepan or large skillet and cook and stir over medium heat unilt very thick and smooth. Pack into the prepared container and cool uncovered in the fridge.  When your cheese is completely cool, cover and chill overnight.  When you’re ready to use it the next day, turn over the container (cut along the edges of it first) and the mixture will come out.  It will be soft and sticky to cut using an oiled or water moistened knife. The leftovers will last between 5-7 days in the fridge.