First, I made homemade sauce. This step can obviously be skipped but ...mmmm, do you really want to?
2 Tablespoons tomato paste
1/2 cup water
1/2 teaspoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 teaspoon each fresh basil, oregano, and parsley, minced
1 pinch cayenne pepper
Sea salt and pepper to taste
TRIPLE THIS RECIPE
Mix tomato paste and water in a separate bowl and set aside. Heat oil in a saucepan and saute onions and garlic until soft.
Add tomatoes and spices. Cook for 15 minutes, stirring regularly.
Add tomato paste mixture and salt/pepper to taste. Cook for an additional 10 minutes.
Put sauce in the blender and blend until smooth.
Meanwhile, Cook Lasagna Noodles. Once cooked "al dente", drain and rinse with cool water. Immediately separate and place indidividually on wax paper or aluminum foil to avoid sticking.
Mix Tofu Ricotta Following Recipe Below
1 to 2 pounds medium tofu, drained, but do not squeeze out the water. Put tofu in food processor or blender to mix. You want it about the consistency of cottage cheese so you may need to add some soy milk to thin.
Add the following:
soy milk (as needed--see above)
1 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. dried basil
1/8 tsp. garlic powder
(or as much spices as you want--taste and decide) - Definitely Add Salt!
Cook sausage crumbles. I added carrotts and zucchini, as well.
Layer the lasagna, Cover and Cook for 40 minutes. Remove cover, return to oven and cook for 10 more minutes.
I really wish I would have had some Follow YOur Heart Vegan Mozzarella Cheese to top it off but I didn't. Oh well.