The Best Lasagne Ever

This is incredible. Sub out the Trader Joe's Vegan Chorizo with another finely chopped sausage favorite if you have one. Do NOT substitute the San Marzano tomatoes. This is adapted from Skinny Bitch In The Kitch.

The shopping list

9 lasagne noodles
16 cloves of garlic so probably two heads
1 medium-large yellow onion
2 14 or 16-oz blocks of Firm Tofu
12-14 oz vegan sausage or beef chopped fine. I like Trader Joe's Chorizo for this.
Fresh Oregano
Dried Basil

10 garlic cloves, minced
2 28-oz cans of San Marzano tomatoes (totally worth it)
1 6-oz can of tomato paste
1/4 to 1/2 cup red wine (essential)


EVOO
Salt


The Tofu Ricotta - this is fantastic
2 blocks of Firm or Extra Firm Tofu Drained and crumbled
6 cloves of garlic
4 T EVOO
1 tsp dried oregano or 1 T fresh since you need fresh for the rest of the recipe
1 tsp fine sea salt (or to taste)

In a food processor combine everything and pulse to combine until is looks like ricotta cheese.

The Sauce

2 T EVOO
1 Onion chopped very fine
10 garlic cloves, minced
2 28-oz cans of San Marzano tomatoes (totally worth it)
1 6-oz can of tomato paste
1/4 to 1/2 cup red wine (essential)
2 tsp dried basil (or 2T fresh if you have it)
1 T finely chopped fresh oregano (fresh makes a big difference here)
1/2 t salt

Heat oil, cook onion over medium-low (no browning) until tender (8-10 min). Add garlic and cook and stir for 1 minute. Stir in tomatoes, tomato paste, and red wine (and dried basil if you are using it), increase heat to high and bring to a boil. Remove from heat and stir in fresh oregano and salt to taste (and fresh basil if you are using fresh). Now add whatever vegan sausage/ground beef you have chosen. If you are using something frozen, make sure you have cooked it and drained it.


Putting it together

Preheat the oven to 350.
Get out your 13x9 pan.
Boil the Lasagne noodles in a lot of water and 3 T of salt according to directions, drain and set aside. They will stick if you leave them in a pile.

1. Spread 1/2 cup of sauce on the bottom of the pan
2. Put down 3 noodles, top with half the ricotta, then add sauce until nicely covered, and sprinkle with some fresh oregano leaves
3. Put down 3 more noodles, top with the rest of the ricotta, and then more sauce and some oregano leaves
4. Top with the last 3 noodles and cover them well with sauce. You will likely have some sauce remaining. 
5. Bake for 45-60 minutes or until a knife inserted into the center comes out piping hot.
6. Remove from oven and let it sit for 15 minutes (don't skip this)
7.