Vegan Lasagna

This is something that I made much earlier in the week, but it's been kind of a strange week around here. It all started with a very bizarre wind storm on Sunday, the remnants of Hurricane Ike, still packing hurricane forced winds as it blew through Kentucky and Indiana. The storm left hundreds of thousands of people in our local area without power, water and telephones. We were fortunate enough to only be without power for 15 hours, some friends are still without power as I type. So, anyway, school has been closed for a week, and I've been keeping very busy with both girls at home........by the time evening falls, typing blog posts has been the last thing I've wanted to do.

You'll recall the Lasagna Spirals I made not long ago. Well, I decided to use that yummy tofu ricotta and make a full sized lasagna. I also got really ambitious in the kitchen and made my pasta from scratch as well. I love freshly made pasta, it just tastes so much better than the dried stuff. I use a recipe that came with my pasta roller and cutter attachment for my Kitchen Aid. The recipe calls for eggs, I just sub Ener-G for the eggs and it works beautifully. The lasagna consists of layers of my quick tomato sauce, fresh lasagna pasta, tofu ricotta, chunks of some veggeroni that I had left over, frozen spinach, and fresh tomatoes. On the top I sprinkle some shredded Follow Your Heart Mozzarella, and baked at 350, covered with foil until sauce is bubbly, then I removed the foil, turned the oven to broil and melted the FYH.

We haven't had a lasagna since going vegan, but after this one, I am sure we will have many, many more. Lasagna is one of those things that offers itself to infinite variations, and a great way to use up things in the fridge. .