To be honest, I never follow a recipe for lasagna anymore and just wing it every time. This approximates what I normally make. For best results, make the vegan ricotta the day before. The ground round layer can also be made ahead and stored in the fridge until ready to use.

Tofu ricotta layer

• 2 1/2 blocks of extra firm tofu, crumbled
• 1 tbsp olive oil
• 1-2 tbsp garlic powder
• 1-2 tbsp dried oregano
• 2-4 tbsp nutritional yeast
• 1-2 lemons, juiced
• Fresh basil, chopped (to taste)
• Salt and pepper to taste

Mix all ingredients in a bowl and set aside to marinate the tofu. For best flavour, let sit overnight.

Ground round layer

• 1 tbsp oil
• 2 cloves of garlic, finely chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 1/2 zucchini, diced
• 1 medium sized carrot, diced
• 2 pkgs vegetarian ground round
• 1-1.5 cups tomato puree
• Salt and pepper to taste

Heat oil in a large pan over medium heat. Add garlic once onion is transparent and sauté 2-3 minutes, until garlic is browned. Add the zucchini and carrot. When starting to soften, add the bell pepper. Add the vegetarian ground round and continue to sauté until the ground round is starting to brown (5-8 minutes). Add the tomato puree and stir to combine. Remove from heat.

Vegetable layer(s)

• 2 large zucchinis, sliced thin lengthwise and/or
• 2-3 large eggplants, sliced thin lengthwise
• 1 tbsp salt

Cut the vegetables and spread out on an even layer on a baking sheet. Sprinkle with salt and let sit at least 10 minutes. Blot dry with a towel. Flip and repeat.

Lasagna sauce

• 1 tbsp oil
• 1-2 tbsp garlic powder
• 1 can tomato paste
• 2 jars tomato puree
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Salt and pepper to taste

OR

• 2 jars store-bought marinara

Remaining ingredients

• 1 box oven ready lasagna noodles
• 1 pkg vegan cheeze shreds (mozzarella style preferred)

Yield: 12 servings

Preheat oven to 375^o

Assemble the lasagna by spreading a layer of sauce on the bottom of a large casserole dish. Place a layer of noodles over the sauce. Spread a generous layer of the ground round mixture and then pour some sauce over the ground round to moisten the top. Spread another layer of noodles.

If using, place a layer or 2 of vegetables next then cover with sauce. Spread another layer of noodles. Spread a generous layer of the tofu ricotta. Spread another layer of noodles and top with a general layer of sauce.

Cover and bake in the oven for 30 minutes. Take out and sprinkle a generous amount of cheese shreds and return to the oven uncovered and bake for 30 more minutes. Turn up to broil at the very end for 2-3 minutes, until the shreds are melting and browning slightly. Keep a close eye on the oven at this point to not burn the lasagna. Remove immediately from the oven and let cool at least 10 minutes before serving.