Vegan Lasagna with Ⓥicotta

Lasagna is along the same lines with me as my Chili. In a past blog, I went through my Evolution of my Chili. I don’t think anyone read it, which is great, but I don’t wanna invest in that much time or that many words. I apologize (for apologizing) for any (not really) inconvenience.

The best Lasagna that I have ever made, involved Béchamel sauce. Which in French translates to “not Vegan” or something like that. I have created Ⓥicotta, a delightful VEGAN combination of Béchamel & Ricotta Cheese.

 And of course Lasagna is never successful or possible, even, without a great sauce. In my case it’s my Back Burner Ragu Marinara. And now I am obligated to find throwback pictures to commemorate my Italian roots.

Working for the Italians:


Back Burner Ragu Marinara ingredients:

  • Celery, finely diced
  • Carrot, finely diced
  • Onion, finely diced
  • Garlic, diced
  • Balsamic Vinegar
  • Veggie Broth
  • Tomato Paste
  • Chopped Tomatoes, canned or fresh (deseeded)
  • Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP



  • Cook Garlic, Celery, Onion & Carrot before adding everything else.
  • Simmer for hours, stirring.


Ⓥicotta ingredients:

  • Tofu, soft
  • Raw Cashews, boiled & chopped
  • Eggplant, sliced, roasted & chopped
  • Fennel Seed
  • Garlic, roasted & chopped
  • Lime, juiced
  • Honey, 😉
  • Shallot, diced
  • Baby Spinach, sliced
  • Instant Mashed Potatoes, thickening (top secret) agent
  • Cashew ‘Milk’
  • BalsamicVinegar, SeaSalt/Pepper/Sugar/LiquidSmoke/GarlicP/OnionP/Cayenne

Mix to a somewhat clumpy consistency, if desired.

Vegan Lasagna with Ⓥicotta ingredients:

  • Back Burner Ragu Marinara, hot
  • Lasagna noodles, cooked
  • Ⓥicotta, mmmmmmmmmmmm
  • Daiya, mmmmmmmm
  • Parsley