After making the basic red sauce the other day from the cookbook Skinny Bi*** in the Kitch (posted on a previous blog), I decided to attempt my luck at the East Coast Lasagna on page 98. I wasn't sure what to expect but boy was I surprised! This dish was very tasty and even my boyfriend could not tell that it was a healthier version (aka vegan with no real meat). It is some prep work but once put together it was nice to relax before dinner. If this vegan thing scares you, don't worry on this one. Its tastes very normal. Try it out and let me know what you think!
PS yes, that is roasted garlic on the side that went wonderfully!

Serves 8 to 12
6 quarts water
3 tablespoons sea salt
1 pound whole wheat or brown rice lasagna noodles
5 cups Basic Red Sauce (former blog post)
4 cups Ricotta (Skinny B version says tofu ricotta, um, didn't do that one, regular for me please!)
12 to 14 ounces vegan ground beef (I used Yves brand)
10 ounces mozzarella cheese (again, Skinny B says vegan mozzarella if you want)

Preheat oven to 350. Boil the water and add the noddles. Cook according to package directions. Once done, drain the noodles and rinse them with cool water so that you may handle them. Lay each noodle out on foil, waxed, paper, or parchment paper so that they do not stick to each other. Spread 1/2 cup red sauce on the bottom of a 13 X 9 inch pan. Place the noodles on top overlapping slightly. Top the noodles with 1/3 of the ricotta, 1/3 of the ground beef, and 1/3 of the cheese. Repeat the noodles, ricotta, beef, and cheese layers two more times. Place in the over for about 60-75 minutes.

Enjoy!
- Seanna