Italian-Jewish-Vegetarian Fusion Lasagna

Two friends...

(Kathleen...)

(Me...)

One happy day with a giant pot of tomato sauce...

and some tofu "sausage..."

One gorgeous pan of luscious lasagna!

Kathleen and Astra's Italian-Jewish-Vegetarian Fusion Lasagna

1 lb. vegetarian "sausage" style soy crumbles

2 T olive oil
2 ½ lb of your favorite marinara sauce
2 lbs. part-skim ricotta cheese

8 oz reduced fat cream cheese
2 tsp sugar
2 eggs
a pinch of nutmeg
1 ½ lb part-skim mozzarella, shredded
1 lb provolone, shredded
1 box “no boil” lasagna pasta

~ Preheat the oven to 350 degrees F.
~ In a large skillet, brown the vegetarian "sausage style" crumbles in the olive oil. Stir in the marinara sauce, remove from the heat, and set aside.
~ Combine the ricotta, cream cheese, sugar, eggs, and nutmeg, and beat until smooth and creamy.
~ Toss the shredded mozzarella and provolone together until mixed.
~ In a 15X9” baking pan, spread a layer of marinara sauce. Top with a layer of pasta. Spread a generous layer of the ricotta mixture on top, then top that with some shredded cheese. Continue layering in this fashion (marinara, pasta, ricotta, shredded cheese) until the pan is full, making sure to end with the shredded cheese layer (I can fit 3 complete layers in my pan, but it varies, of course).
~ Bake for 35-40 minutes, until the top layer of cheese is melted, slightly set, and just barely beginning to brown on top. Remove from the oven, and allow to sit for 10 minutes before slicing. Enjoy! (preferably with garlic bread or fresh-baked focaccia...)