1 package lasagna noodles
1 jar marinara sauce (or your favorite pasta sauce)
1 block firm or extra firm tofu
1/4 - 1/3 block vegan mozzarella (I love Follow Your Heart's brand)
about 2-3 Tablespoons vegan cream cheese (I love Tofutti's brand)
about 1/4 cup nutritional yeast
about 1/2 teaspoon each of garlic, basil, oregano, salt, pepper, parsley
about 1/4 teaspoon ground nutmeg
Optional: lots of sautÃ©ed veggies
Look, I'm not here to tell anyone how to make lasagna. Clearly, there is a huge lasagna contingent here on vegweb. So, make your lasagna as you like. I'm just here to make my little addition of the "ricotta" filling.
For the cheesy "ricotta" filling: Crumble the tofu, grate the soy cheese, and add the rest of the ingredients. I probably salt it up even more than that. Sometimes I add 2-3 Tablespoon soy milk to make the cheese a bit creamier.
There you go! That's your cheese layer. Then, you know, add your pasta and sauce layers, etc.
I personally like to also add sautÃ©ed veggies as one of the layers in my lasagna, and I like to grate the rest of my soy cheese on the layers and on top.
This also works well for stuffed shells, one of my childhood favorites.
I usually bake at about 350 degrees F for about 20-30 minutes, covered until the last 5-10 minutes or so.