Vegan Lasagna

I found a recipe ricotta-style tofu. I thought it was ridiculous until I made tofu fries yesterday. The texture of the tofu really reminded me of ricotta cheese. With that in my head, I decided to make vegan lasagna for dinner tonight. The original recipe calls for lasagna noodles but I didn't have any on hand so I just used 2 cups of cooked mini shells. It was pretty easy and pretty yummy. I used Morningstar meal starters (basically a ground meat replacement) and vegan pepperoni for a little flavor! Easy!! I don't know that there is really a recipe for what I made and I fully realize that I don't know anyone who would be reading my blog and actually want to make a vegan lasagna. But here is the recipe for the ricotta-style tofu:

14 oz extra firm tofu, crumbled

3 cloves garlic

2 tbsp extra virgin olive oil (I used light tasting)

1 tablespoon chopped fresh oregano (I used 1 tsp dried)

1 tsp fine sea salt (I used kosher salt, 3/4 tsp)

Pulse to puree in a food processor. 

I layered marinara sauce, pasta, meat, & ricotta in the pan two times. On the last layer I added a bit of marina on top of the ricotta and sprinkled it with just under 1/4 cup of daiya mozzarella style cheeze. Bake at 400 till done. If you don't know what done is, I can't help you! 

Since there is no way I could eat the full recipe that they gave, I used a 1/2 recipe and I will easily get 3-4 meals out of it. I made it in a loaf pan. It was definitely not the gooey, dairy-filled delightfulness that you'd expect lasagna to be, but I will say it was a reasonable substitute. I actually quite enjoyed it.