Vegan Baked Lasagna

Ingredients

Vegan Baked Lasagna

• 1 pound of lasagna noodles, boiled, drained, laid on clean kitchen towel to remove excess water
• 2 links vegan sausage, cut into 1/2" discs (we used Field Roast Italian Sausage)
• 1 bag of vegan meatballs thawed slightly, cut into thirds (we used Gardein Meatless Meatballs)
• 16 oz of vegan mozzarella shreds, we used Follow your Heart Gourmet Shreds
• 1-2 batches of tofu ricotta, recipe below, we used one batch, but if you like a lot of ricotta, use two
• 1 batch of Chunky Tomato Sauce, recipe below
• Parmesnooch, nutritional yeast, nut blend, recipe below or your favorite vegan Parmesan

Chunky Tomato Sauce

• 4-6 garlic cloves, minced
• 28 oz can diced tomatoes, we used Muir Glen
• 28 oz can crushed tomatoes, we used Muir Glen
• 1 onion, diced
• 1/2 teaspoon oregano
• dash of red pepper flakes, you could probably add more if you want it bit spicier
• salt & pepper

Tofu Ricotta

• 1 block of firm tofu, crumbled
• 2 tablespoon of nutritional yeast
• 2 teaspoon of lemon juice
• 1 teaspoon salt

Parmesnooch

• 1 cup nutritional yeast
• 1 cup nuts, we use walnuts for a heartier Parmesan
• salt