Melty Lasagna (again)

Lasagna is an absolute FAVE of mine. I love its melty, gooey, cheezey taste and each batch we make is better than the last. I have posted lasagna before but it deserves another.



Prepare a sauce by sauteing onions and garlic, (I like to add Boca crumbles to give it a traditional meaty-ness, but you can add other veggies instead like zuccini) then adding your favorite marinara sauce. I always add the sliced mushrooms last.

For a tofu ricotta, just crumble a block of extra-firm tofu + salt + italian spices + olive oil and process in the food processor until smooth.

I prefer the DeBoles rice noodles. They don't need to be pre-cooked which is convenient.

In a casserole dish, layer the sauce, noodles, tofu-ricotta, daiya mozarrella vegan cheese, repeat.

Cover with tin foil and bake for 45 mins on like 375 i think? (read the directions on the noodle box) then remove foil and bake for 15 more minutes.
Let cool before you eat! So yummy. (p.s. don't over-do it on the daiya.)