Cooking by kittee:    
kittee@pakupaku.info

What You Need:

What You Do:

  1. Prepare the sauce however you like it. I make a basic sauce with lots of basil and onions. When I'm in the mood I even put in peppers, broccoli, carrots, or whatever's hanging around the fridge.
  2. Cook the noodles according to the box, but only halfway. When they're done, layer them between kitchen towels to dry and rest until you need them. (They will cook the rest of the way when you bake the casserole and are much easier to handle while partially cooked).
  3. Put the tofu in a bowl and get out your trusty handblender. Or, use a fork if you don't have one. Work the tofu gently until it becomes loose. Be sure you don't massacre it, you want the texture to resemble ricotta cheese, not salad dressing.
  4. Put the handblender away.
  5. Stir in salt and pepper to taste.
  6. Stir in about 1/2 cup of nutritional yeast flakes, parsley, crushed garlic and cayenne pepper.
  7. Stir in the olive oil.
  8. Preheat the oven to a good lasagna temperature (400-425° F).
  9. Get out a big lasagna pan and spray it with Pam® or lightly oil it.
  10. Put the lasagna together. Lasagna order is: Tomato sauce, noodles, tofu filling, and nutritional yeast flakes.
  11. Ladle into the pan, just enough tomato sauce to cover the bottom.
  12. Lay the noodles the long way down the pan in a single layer.
  13. Spoon a layer of tofu filling over the noodles, spreading it evenly.
  14. Sprinkle the top well with nutritional yeast flakes.
  15. Repeat with another layer of tomato sauce.
  16. This time, lay the noodles the short way across the pan so that they lie perpendicular to the first noodle layer.
  17. Keep repeating until everything is used up and tomato sauce is on top.
  18. Sprinkle well with nutritional yeast.
  19. Cover with tin foil and bake in the oven until it is piping hot, about 35 minutes.
  20. Remove the tin foil at the end, so that the top cooks, but doesn't burn.
  21. Serve.

Cooking by kittee:    
kittee@pakupaku.info