Lasagna is heaven! Over the years I've created many different vegan fillings, with checkered success--from a humorously bad and gluey potato-based filling (circa 2002) to the vegan ricotta Ben and I worship. I've perfected the latter over the last few years, and it is so very convincing and delicious. (The former will not and should not ever be prepared again, by anyone.)
Vegan Ricotta
1 onion
4 cloves garlic
2 T olive oil
1/2 t basil
1/2 t oregano
1/2 block of tofu (not silken)
1 block of Follow Your Heart vegan mozzerella
1/4 c. nutritional yeast
1 t. sea salt
Finely chop the onion and garlic, then saute it the olive oil until the onions are transparent, about five minutes. Add the basil and oregano after about two minutes. In the meantime, puree the tofu, mozzerella, nutritional yeast, and salt in food processor. Transfer the sauteed onion mixture to the food processor bowl and pulse a few times to combine all ingredients.
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