9 GF lasagna noodles, cooked
1 jar pasta sauce
2 containers vegan ricotta (Kite Hill is very good)
1 block tofu, mashed
1 bag vegan mozzarella (I like Violife)
~1/3 cup Just Egg
~1 tsp oregano plus extra to sprinkle on top
~1 TB dried parsley
Optional veggies such as spinach, mushrooms, etc (I like to saute them first)
Stir together ricotta, tofu, Just Egg, oregano & parsley (if I made it again I would add 1/2 cup vegan Parmesan)
Spread a little sauce in the bottom of a 13 x 9 baking dish. Layer 3 noodles, 1/2 ricotta mixture, 1/2 optional veggies, and a little sauce. Layer 3 more noodles, rest of ricotta mixture, rest of optional veggies, & last 3 noodles. Spread remaining sauce & cover with foil.
Bake at 350 for 45 minutes. Remove foil, sprinkle mozzarella & oregano, and bake another 15 minutes.
