Beautiful to look at and delicious to taste! That is why this lasagna is so luscious. Straight from Dr. Neal Barnard’s The Cheese Trap (with a couple of modifications and some original recipe substitutions). I made this dish for a bunch of vegans and non vegans and everyone loved it. When I went to wrap up the leftovers imagine my surprise when the pan was empty! That ‘s a good thing. It just gives me an excuse to make some more. You can add other roasted veggies as well like grilled mushrooms, shredded zucchini or carrots or sliced roasted yellow potatoes.
Note: You should prepare the Tofu Ricotta a day ahead if you can so that it has time to soak up the yummy marinade.
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