Vegan Lasagne

Recipe from Tofu Cookery (slightly modified)

Have ready:

• 4 cups Marinara pasta sauce
• Ricotta-Style Filling

Cook and drain:

• ½ lb. lasagne noodles

Ricotta-Style Filling

Process in a food processor to a fine grainy texture like ricotta cheese:

• 1 ½ lbs. firm tofu
• ¼ cup lemon juice
• 2 Tbsp. fresh chopped basil or 2 tsp. dried basil
• 2 tsp. maple syrup
• 1 tsp. salt
• 2 clove garlic or ½ tsp. garlic powder

Instructions

1. Preheat oven to 350 F.
2. Start making layers in a 9’ x 13’ pan, starting with a thin layer of marinara sauce (about 1 cup), then a layer of cooked noodles, then a layer of one third of the Ricotta-Style Filling.
3. Continue in the same order: 1 cup marinara sauce, cooked noodles, 1/3 Ricotta-Style Filling, 1 cup marinara sauce, cooked noodles.
4. Place the remaining Ricotta-Style Filling on the noodles in dollops and drizzle the remaining marina sauce on top. Optional: Sprinkle vegan cheese on top.
5. Bake for about 30 minutes