VeganMoFo Day 5: Lasagna

I've only had lasagna twice since I became vegan over two years ago. I didn't really enjoy vegan lasagna because I didn't like tofu very much and the ricotta I made was mostly tofu. Since Daiya vegan cheese has come out, I really wanted to make a lasagna with it. It's stretchy and gooey, and I thought it would make the perfect lasagna. Well, the other night, I decided to make one. And let me tell you, it was one of the best lasagnas I have ever had. Vegan or non-vegan.

 

Delicious cheese lasagna

Ingredients:

•  1 box of no boil lasagna noodles (You can use the boiling kind, but this is easier and tastes better to me)
• 1 jar of tomato sauce
• 1 bag of mozzarella Daiya cheese
• 1 tub of extra firm tofu
• 2 tbsp non-dairy milk
• 2 tsp Italian seasoning (more if you want it more season-y)
• 10 basil leaves, minced
• 3 cloves of garlic, minced
• 1/4 c nutritional yeast
• Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees
• Drain and mash tofu in a large bowl
• Add non-dairy milk, seasoning, basil, garlic, nutritional yeast, and salt and pepper. Mash well
• Cover entire bottom of a deep square dish with tomato sauce
• Lay down lasagna noodles to cover whole bottom
• Spread a portion of ricotta cheese over layer of noodles
• Sprinkle with Daiya cheese and cover that with more tomato sauce
• Repeat layers until all of your ricotta mixture is gone and you have enough Daiya left to cover the top
• After the last layer, add one more layer of noodles and cover them with sauce, then sprinkle the cheese over the whole top.
• Cover with foil and bake for 30 minutes
• Uncover and bake for another 20-30 minutes until the noodles are soft and cheese is all melted.

I know the directions aren't very technical, but this lasagna is delicious! You can add veggies or faux meat to this as well.