I love this lasagna recipe from the Ultimate Uncheese Cookbook, It takes a little while to put together but if you make each cheeze component one day at a time it would be a cinch to put together on the final day. The 3 cheezes are a ricotta cheeze made with tofu and select spices, a tahini sauce and a miso/sesame topping. I added a full bag of steamed spinach to this lasagna. I also made some homemade pasta sauce (recipe down below). This truly has a cheezy taste to it because of the tahini and miso. It is worth getting the book for this recipe alone. It freezes well so I made a double batch.
Super Easy Tomato Sauce
1 can 28 oz organic whole tomatoes
1 can 8 oz tomato paste
1 large onion, chopped
1 cup mushrooms, sliced thinly
3 cloves garlic. minced.
basil, oregano, thyme, pepper, bay leaf
Puree the tomatoes and tomato paste in the blender. Sautee the onions in a bit of olive oil, add the garlic then add the mushrooms. Once those are done add the tomato sauce and spices. Bring to a boil and then simmer on low for about an hour. Super cheap to make and very tasty.