Vegan Lasagna with Veggies and Meat
1 box lasagna noodles
2 jars of lasagna/spaghetti sauce
1 or 2 bags of burger-style crumbles
2 cups lightly cooked veggies of choice (any combination of spinach, zucchini, black olives, mushrooms)
8-10 oz. vegan soy cheese
1 16 oz. tub of firm tofu (not silken)
1 8 oz. tub of vegan cream cheese (optional, but makes a nice consistency)
2 tablespoons olive oil
1 tablespoon lemon juice
3 cloves of garlic
3 tablespoons nutritional yeast (optional, but good)
1/2 teaspoon of oregano
1/2 teaspoon of basil
salt and pepper to taste
Boil water and cook lasagna noodles. Drain when cooked and let cool. Meanwhile, cook the veggies if raw. Microwave the veggie burger crumbles according to box directions. Shred the vegan soy cheese.
Put the last nine ingredients, starting with tofu, (except Tofutti cream vegan cheese) into a food processor. Use the pulse function to keep the coarse texture of the tofu. If adding Tofutti, microwave for 30 seconds to soften. Use a wooden spoon to mix lightly into the blended ricotta mixture.
Layer the ingredients in two or three layers, starting with noodles, then sauce, then tofu ricotta, then veggies. Repeat. Top it with a layer of sauce and vegan soy cheese. Bake for 40 minutes at 350 degrees. Cool slightly, eat and enjoy. Contains 6-8 servings.