Mom's Lasagne = Sunday Dinner

I realized yesterday that it has been literally years since I made Mom's recipe for Lasagna - veganized of course. When I was little there were few meals I looked forward to so much as Mom's Lasagna. Karen even had it for her rehearsal dinner before her wedding...

Equivalent to 1 lb ground beef - they don't sell the crumbles up here so I just crumbled up 4 Boca Burgers
3/4 cup chopped onion
2 T oil
1 can tomatoes
2 cans tomato paste
2 cups water
1 T chopped parsley
2 t salt
1 t sugar
1 t garlic powder
1/2 t pepper
1/2 t oregano leaves
8 ounces lasagne noodles
7 slices tofutti mozzarella slices
grated parmesan substitute
1 cup tofu ricotta

In a heavy pan cook onion in oil. Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne as directed, drain. In 13x9x2" baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, tofu ricotta, and parmesan substitute, ending with sauce, tofutti mozzerella and parmesan substitute. Bake at 305 F. for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.

The pictures are pretty self explanatory...

Cook the noodles and drain well...

Simmer the sauce...

I made a simple tofu ricotta - just mash a block of silken firm tofu - add some lemon juice and salt - you could also add a dash of garlic powder if you want...

Start layering with sauce...

Then noodles and ricotta...

Then noodles and parmesan substitute...

Then top it all off with vegan mozzarella...

and bake until bubbly...

Ahhh... Sunday Dinner