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Vegan Cheeze Lasagna

Recently, I found myself suffering with "bad week" syndrome. Yes, as a female, I usually want oreos (totally vegan see earlier post) to eat my feelings away but this time called for drastic measures. I was craving Cheese Lasagna. I know, what the heck, right?! So I rolled up my sleeves and this is what I it okay if I toot my own horn here?

They're just so cute; like little baby lasagnas.
What You'll Need:

8 oz of egg free lasagna noodles
2 cups ricotta cheeze (recipe below)
Grated Parmesan cheeze (recipe below)
Equivalency of 2 eggs using an Egg Replacer, like Ener-G
salt and pepper to taste
1 teaspoon olive oil
3 cloves garlic, minced
16 oz or 2 cups of spaghetti sauce
1 teaspoon Italian seasoning
2 cups Vegan shredded mozzarella cheese substitute (optional)

Ricotta Cheeze: using a food processor blend all ingredients together until desired texture

12 oz firm tofu
2 cloves garlic, finely chopped or 1 tsp garlic powder
1/4 c. olive oil
1 tsp basil
1 tsp oregano
1 tsp parsley
salt and pepper to taste

Parmesan Cheeze: Place all ingredients in a coffee grinder or very small food processor/chopper. Pulse a few times, then process until finely ground. I stored the leftovers in the refrigerator and used as extra topping on the lasagna, salad and will use it on pizza.

1/3 cup raw cashews
1/4 tsp ground dry mustard
1/4 tsp salt
optional: 1/2 tsp fennel seeds, I like the kick the fennel seeds bring to the table

ASSEMBLY: Anytime I make a casserole-type dish, whether savory or sweet, I typically cook them in muffin tins. This pre-portions everything, makes it very easy to freeze for later and plates beautifully, as well.

1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool. After its cooled cut the noodles into even squares. For me, each strip was cut into fourths.
2.In a medium bowl, combine ricotta, Parmesan, eggs replacer, salt and pepper; mix well.

3.In a medium saucepan, heat oil over medium heat and saute garlic; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through.
4. Spray muffin tin with non-stick cooking spray and put a tablespoon of sauce at the bottom of each cup. Cover with a "square" of noodle. Spread a tablespoon of the ricotta mixture over noodle; top with another noodle and another tablespoon of sauce; Top the sauce with another tablespoon of the ricotta mixture. Top with another noodle square and sprinkle mozzarella substitute and Parmesan cheeze.
5.Bake 20-255 minutes, or until cheese is bubbly and top is golden.

My "meat and potatoes" boss asked for seconds :)


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