Three-Cheeze Lasagne

This recipe comes from "The Uncheese Cookbook" by Joanne Stepaniak. Some friends decided for Christams dinner that they would make an entirely vegan dinner and made this lasagne as the main course. It was delicious. It's a little more involved than some of the other recipes but it's worth it.

To make a mozzarella cheeze sauce, place the Mozzarella Cheeze sauce ingredients in a blender and process until the oas are finely ground and the sauce is completely smooth. Set aside.

Cook the lasagne noodles in boiling water for 7-9 minutes or until just barely done. Drain, rinse with cold water and drain again. If you use the pre-cooked style of noodles you can skip this step, they work out pretty well too.

Pre-heat the oven to 350F.

Place 1 cup marinara sauce over the bottom of an oiled 9" x 13" pan. Layer in 1/3 of the lasagne noodles, slightly overlapping them. Spread with 1/2 of the Tofu Ricotta. Drizzle on 1/3 of the mozzarella cheeze sauce. Then layer on the next 1/3 of the noodles. Top with half of the remaining marinara sauce. Layer on the remaining hald of the Tofu ricotta and another 1/3 of the mozzarella sauce. Top with the remaining noodles and the rest of the marinara sauce. Drizzle the top wiith the remaining mozzarella cheeze sauce and sprinkle with the Parmesian.

Bake for 45 mins. (If some of the ingredients have been prepared ahead of time and are cold, add 5-10 mins to the baking time.) Let stand for 10 mins before serving.

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