This recipe will be a life saver when you’re having one of those days where anything with cheese looks mighty tempting. The ricotta recipe could be made on its own as a spread for crackers or sandwiches (or try it in Stuffed Mushrooms!)
-8oz extra firm tofu, crumbled (this is half of a typical package of tofu)
-1 8oz container of vegan cream cheese
-juice of 2 lemons
-3 cloves of garlic, pressed (minced)
-small handful of black olives
-5 chopped sundried tomatoes
-1/2 cup nutritional yeast
-drizzle of olive oil (2-3 tablespoons)
-generous sprinkle of Italian seasonings
-tofu ricotta (see above)
-1 bunch of chard leaves, rinsed thoroughly, large stems removed and leaves torn into bite sized pieces
-2 handfuls of button mushrooms, de-stemmed and sliced
-3 tablespoons of olive oil
-1 large jar of tomato sauce
-1 package of lasagna noodles
-1 cup Daiya mozzarella style shreds
Preheat oven to 350°.
Bring a pot of water to a boil and cook lasagna noodles for 5 minutes. Drain water and set noodles aside.
Spread a layer of tomato sauce in the bottom of a casserole dish. Add a layer of noodles, slightly overlapping at the edges. Spread a layer of the “ricotta” on top of the noodles and then top with a layer of the chard/mushroom mixture. Then add more sauce, noodles, ricotta, chard, etc. and repeat until it looks like a masterpiece. Finish off with a layer of ricotta on the very top and a sprinkle of Daiya.
Cook uncovered about 40 minutes. You want the Daiya to be melted and the top ricotta layer to be slightly browned. Let cool 10 minutes before cutting into it.