If you know you are going to be making this, plan ahead and make the "mock meat sauce" and make the "tofu ricotta", store in frig overnight then put together the day of baking
Equipment:
Equipment:
Large lasagna pan, 11” x 13”x6", or, half steam table pan
big bowl and spoon
Large sauce pan or roast pan to boil lasagna noodles
tongs and slotted spoon
Ingredients...
• 8 cups of "mock meat sauce" which means, your favorite vegan marinara mixed with either store bought seitan (boca crumbles), TVP for no-gluten, or...a cheaper way of doing it, my italian meatballs mixed with your favorite italian tomato sauce. Make sure this mixture is 1/2 sauce, 1/2 "mock meat" (2 pounds of "mock meat", 4 cups of tomato sauce). Add your favorite italian spices to the mixture (fresh parsley, fennel, oregano, fresh basil, bay leaf, lots of black pepper)
• 8 cups of tofu "ricotta"
• at least 16 - 20 large lasagna noodles (you can buy gluten free lasanga noodles), cooked to "al dente"
• 1 cup of marinara sauce without the "mock meat"
• approximately 16oz. of vegan mozzarella cheez, (I used Daiya, gluten free)
Method...
Make your vegan "meatballs" if using them, instead of store bought crumbles.
Assemble your "mock meat" sauce and let simmer for hours, store in frig if using the following day.
Make your tofu "ricotta", store in frig also to cut down on labor time
Day of baking...preheat oven to 350 degrees
***boil your lasagna noodles until al dente and turn burner off, let sit in hot water ( don't use those no boil noodles, they are gummy)
***have all of your sauce, cheez and shredded cheez ready to assemble the casserole
***place your baking pan on a clean, wide open counter and start assembling the casserole
***start with 4 cups of the ricotta on the bottom of the pan, spread evenly
***lift each noodle out of the water with tongs and a slotted spoon (they are slippery, watch out. I do not strain because they tend to dry out and really stick together if you strain) and place 5 or 6 noodles on top of the ricotta layer (its okay if a little water gets in)
***place 4 cups of the "mock meat" tomato sauce on top of the first layer of noodles and add half of the shredded mozzarella on top of the sauce
***add your next 5 or 6 noodles
***add your final 4 cups of ricotta, spread evenly
***add your next 5 or 6 noodles
***add your final tomato mock sauce spread evenly, add shredded cheez on top, drizzle with some tomato sauce
***bake at 350 degrees for 1 hour 15 minutes with foil covering the top (steam), then take foil off of the top and bake an additional 40 minutes (broil for a nice brown top)
