20 ounces of homemade or jar sauce of your choice
1/4 cup and 4 tbsp olive oil
1 block firm tofu
1 package Lightlife Smart Grounds "beef"
1 package Daiya shredded mozzarella shreds
12 no-cook lasagna rectangles (I used 365 brand from Whole Foods)
1 tsp garlic powder
1 tsp onion powder
1 tsp garlic salt (or sea salt)
1 tsp Italian seasoning
sprinkle of dried rosemary
sprinkle of dried thyme
black pepper to taste
What to do:
Preheat oven to 350 degrees. Drain tofu and place block in blender with 1/4 cup olive oil and the spices (last 7 ingredients above), once blended taste and season more if necessary, set aside, this is your tofu ricotta. Brown the Smart Grounds in a fry pan with 2 tbsp of olive oil and set aside. Take a small spoonful of your tomato sauce and 2 tbsp of your olive oil and spread that on the bottom of your baking dish. Place 3 lasagna rectangles down in pan. Then layer some "beef" grounds, some sauce, some tofu ricotta, and some Daiya shreds. Layer that same way three more times, ending with the top of the lasagna covered in the shreds. Bake for 40- 45 minutes, until melty and bubbly. Let lasagna set before cutting into squares and serving. Enjoy!