Lasagna is usually judged by its meat and cheese ingredients. It’s a dish I enjoy very much when prepared well so I had to find a way to recreate it within some pretty high standards. Up until this last attempt, I had failed to love the outcome. Last night, I’m happy to report- it was (finally) spot on. We had it with crusty garlic bread, steamed broccoli, and a bottle of heartbreakingly good Valpolicella. I found that the tofu proved a worthy substitute for ricotta and the sauce was so flavorful that we used our bread to appropriately mop every last drop of it off our plates.

Lasagna

1 Tbsp olive oil
1 red onion (diced)
6 garlic cloves (minced)
2 cans of diced tomatoes
3 Tbsp balsamic vinegar
1/4 cup fresh basil (torn into smaller pieces)
pinch of curry
2 Tbsp oregano
1 Tbsp fennel
2 Tbsp parsley
1/2 roll of “Gimme Lean” sausage
1 block soft tofu
1 Tbsp dried basil
1 Tbsp garlic powder
Lasagna noodles

1. Boil and prepare noodles according to package. Preheat oven to 375.
   
2. In large skillet heat oil over medium high heat. Add onions and garlic- cook, stirring for a few minutes. Crumble “sausage” into pan. Add fennel and cook for 2 minutes. Next add tomatoes and their juices & balsamic vinegar. Add fresh basil, curry, oregano and 1 Tbsp parsley. Salt and Pepper to taste. Allow to simmer for 5-10 minutes. Set aside.
   
3. In medium bowl, mash tofu with your hands until it takes on a smooth ricotta-like consistency. Add 1 Tbsp parsley, dried basil, and the garlic powder. Mix well. Salt and Pepper to taste.

4. Grease the pan you wish to bake it in. Set down your first layer of noodles. Next spread the tofu mixture evenly over the noodle base. Then pour 2/3 of the tomato mixture on top of the tofu and spread that out. Put on another layer of noodles and spread the remaining tomato mixture on top. Bake in the oven for 30 minutes.