Lasagna was one of my favorite meals when I was growing up. My mom would make it on a regular basis and it was always good when it was first served for dinner then the next day as leftovers. My mom would serve it with garlic bread and a big tossed salad, we would all smell like garlic for a couple of days!!! Of course it was in no way vegan....
These days Nikki will put together lasagna over her lunch time, or right after work on a day that I am working late. It is a nice cooking break for me, and the final product is really awesome. Nikki works as the Director of Special Gifts for PCRM, that's right she's walkin' the walk and talkin' the talk!!!
The lasagna is pretty basic, but very good:
1 large jar of pasta sauce (many vegan choices)
1 bag of Boca Crumbles
1 lb nigari tofu, squished and seasoned with garlic powder, onion powder, nutritional yeast (about 1/4 cup).
1 box of no boil lasagna noodles
Daiya Italian style cheese, or other vegan mozzarella, use as much as you would like.
I do not think that I need to explain the assembly process. With the no boil noodles it takes about 20 minutes to assemble, and 30 to 45 minutes at 375 degrees to cook.
The tofu mix is especially good for us because we have a really awesome local source for organic, nigari tofu, with the added seasonings it is very much like ricotta, the Daiya cheese on top is a nice touch - it has that stretchy cheesy-ness, and a good taste.
The salad is a romaine salad with Annie's Goddess dressing and leftover grilled veggies from the night before. Whenever Nikki makes lasagna it brings back happy memories of childhood and I hope that it will do the same for our kids......