I was pretty excited about trying Daiya wedges. They taste pretty awesome. For your viewing pleasure, I took pictures of the lasagna before and after it was baked to show off the lovely way it browns. I used some squash from my CSA but you can easily adapt this recipe to whatever is in season.
9 whole wheat lasagna noodles cooked to al-dente (or use the kind that is ready to bake)
8 oz hemp ricotta
1/3 cup nutritional yeast
1 half onion, diced
4 cloves garlic, sliced or minced, depending on your preference
1 Tablespoon Italian Seasoning mix
Pepper to taste
Salt to taste
3 large pattypan squash, thinly sliced (easy to do in food processor)
28 oz. crushed tomatoes
1 package jack style Daiya wedge
Preheat oven to 350°F.
Sauté the squash in olive oil. Add salt to help squash release water. The goal here is to reduce water content in squash so it doesn’t make your lasagna soggy.
While the squash is cooking, mix ricotta, yeast, onion, garlic and seasonings in small bowl. Set aside.
Put a layer of crushed tomatoes in the bottom of a 9 X13” casserole, enough to thinly coat the bottom. Put the first three noodles on the tomatoes and layer with half of the ricotta stuffing. Add a layer of cooked squash (half of the total squash) and top with tomatoes. Add second layer of noodles, the rest of the ricotta and squash, and some tomatoes. Top with final layer of noodles, last of the tomatoes, and slices of Daiya. Bake until Daiya melts and browns, about 45 minutes. Remove from oven and let sit 10 minutes to allow cool slightly.