3 teaspoon Italian seasoning (equal mixture of basil, oregano, thyme, marjoram, rosemary & sage)
1 teaspoon salt
1/4 teaspoon ground black pepper
12 lasagna noodles
2 packages of tofu ricotta cheese (recipe below)
2 (or more) bags of Dayia mozzarella cheese shreds
3/4 cup Italian bread crumbs (blend up day old bread and a tablespoon of our Italian season in a food processor.)
2 tablespoons Earth Balance (or vegan butter of choice)
Vegan Ground Beef Recipe:
1 package TVP (Texturized Vegetable Protein - this is soy, so if you're allergic to soy, beware)
2 to 3 Cups of your very favorite Vegan Vegetable Broth (low sodium if you can)
4 tablespoons Soy Sauce (tamari or braggs liquid aminos will work too)
Salt & Pepper to taste
Vegan Ricotta Cheese Recipe: (double this for the above recipe)
1 package FIRM tofu
2 Garlic Cloves chopped (or more if you love yourself some garlic - which I do)
1/2 Mediums Onion - chopped
1/2 teaspoon Apple Cider Vinegar (or 1 freshly squeezed lemon juice)
1 tablespoon Olive Oil
1 tablespoon Basil
1 tablespoon Oregano
Make this a day in advance and let it sit in the fridge so every things comes together.
GET TO BUILDING!
Get yourself a big backing dish - 9x9 will work. Grease it with your Earth Balance and set aside.
Preheat oven to 375*
Have all your ingredients set up:
Jars of sauce OPENED
Saute up (in olive oil) the onions and garlic, add chopped Italian Sausages, and Vegan Ground Beef; brown (especially if you're using the Light Life) - add tomato paste, mix until not lumpy - add crushed tomatoes, Italian seasoning, sugar, salt & water (or wine) - allow to simmer for 10 minutes or so and then add the 2 jars of pre-made sauce - mix well and set aside.
Boil water and add the lasagna noodle (follow the direction on the package of the box)
Place a layer of the meat sauce on the bottom of the pan, cover with noodles (over lapping the noodles will help keep things in order) then begin to layer - ricotta, dayia, meat sauce, noodles - Repeat. When you get to the top cover with the rest of your dayia cheese, sprinkle with Italian Bread crumbs and drizzle with butter.
Cover with tinfoil and bake for 25-30 minutes. Pull off tinfoil and bake for an additional 25-30 minutes (until top is brown).