Vegetarian Lasagna

I always follow the exact recipe from moosewood (the original version) and find that it is just fabulous. I always make it exactly the same way, because I don`t want to mess with perfection. I use tofu instead of ricotta though because I can`t buy ricotta.

I like mine "plain" with just sauteed onion and steamed spinach.

For the cheese filler (I can't get ricotta here), I mix cottage cheese, soft tofu, and parmesan. Yummy!

I also use tofu instead of ricotta and mix up nutritional yeast with it. I always put spinach in my lasagne and sometimes mushrooms and zucchini

I love spinach in ours, also artichokes and sun-dried tomatoes. I think I'm going to have to make some now that you have me thinking about it. I try to make 2 pans if I'm going to make it. One to put in the freezer.

Spinach, mushrooms, zukes, carrots, onion, bell peppers. Gosh, lasagna does sound yummy!

I make a black bean one (black beans, tomatoes, onions, peppers, etc)...which I'm actualy having tonight.

I also do a straightforward one that pretty much like a pasta primavera but you know layered as you do...

I do one with carmelized onions, garlic, kalamata olives, chunky thyme laden tomato sauce, and feta that I expected not to have to share with the kids but they loved...

Once due to a toddler request I made one that was essentially stir fried veggies and bean sprouts with a bit of plum sauce layered with those rice wraps you soak and use for spring rolls (3-4 thick in place of each noodle layer) and goat cheese...

and others I can't remember at the moment...

sunflower pate as "meat" layer. sooo yummy.

here's the recipe for sunflower pate....

http://veganmania.com/recipes/index....unflower-pate/

depending on the size of the lasagne you are making, you may want to make a half recipe of this.

pour the unbaked pate in between your lasagne noodles. it's heavy, i usually use it on the bottom layer. continue layering and then bake your lasagne as normal.