Field Roast and Daiya Lasagna

Field Roast and Daiya Lasagna

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About ten minutes after my husband came back inside, our doorbell rang and it was our neighbor (who knows I'm vegan), with a covered plate of steak for my husband. He said to me, "Your husband said that you were making lasagna ... its probably full of vegetables and stuff, so I made him some extra steak." Now, our neighbor's intentions were good, (and he was a minister) and he was always kind and helpful to us (he's since moved), but I was baffled by his comment. This is a lasagna that my husband and I can agree on: its hearty, faux-meaty and cheezy, lots of texture and second-helping worthy. Give it a good chop in the processor until crumbly, then add the oil and process again until the mixture forms a solid mass in the processor. Transfer to a bowl and let it marinate in the refrigerator overnight. Once you are ready to make the lasagna, saute in a large pan separately in olive oil, until browned: the onion, mushrooms and field roast. Once each item has been browned, transfer to a bowl while you saute the other components. Add the garlic to the saute pan and then the prepared pasta sauce. Let simmer for 10 minutes, then add the sauteed items to that, and let simmer for 20 minutes. Add the Ener-G mixture and stir well. Now you are ready to assemble the lasagna. Start by spraying a 9X13 glass pyrex with canola oil. Spoon a small layer of the pasta mixture into the pyrex. Take an uncooked, no-boil noodle and spread a generous layer of the tofu ricotta onto each noodle and place, ricotta-side up, until the layer is completed. Spoon another layer of the sauce mixture over that, and then repeat the ricotta/noodle step, but this time placing it ricotta-side down.

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