miracle rice sauce and marinara that I had on hand. This recipe made enough ricotta for a huge lasagna--an 11x17 pan, or a 9x13 plus a 9 in square pan. My lasagna was yummy enough to share with friends, but take my advice and remember to use a ton of sauce when you make lasagna with the no-boil noodles. They just suck up so much liquid that the lasagna wasn't saucy enough for my taste.
2 cups well-cooked white beans (cannellini or great northern work well)
1/2 large head of cauliflower, cut into small florets and steamed until very tender
1/2 c. canned pumpkin puree
1 c. shredded vegan cheese (I used homemade from the Uncheese Cookbook, but Daiya would work)
3 Tbsp. nutritional yeast**
2 Tbsp. vegan mayo (I used Earth Balance, since the original kind is soy-free)
3 Tbsp. olive oil
2 Tbsp. tahini
1/3 c. non-dairy milk
1 1/2-2 tsp. salt
2 tsp. dried basil
2 tsp. onion powder
1/2 tsp. pepper
Place all of the ingredients in your blender and puree until mostly smooth, with a little bit of texture from the beans and cauliflower. Start with just 1 1/2 tsp salt, and then taste and add more if necessary, depending on the type of vegan cheese you use.
**I have had a few people ask me what nutritional yeast is, as it is not an ingredient usually known to those who are new to a dairy-free diet. See this Wikipedia article and trust me that it is a fabulous ingredient that I wouldn't live without.
Vegan soy-free ricotta was a pretty thrilling discovery, but so was finding this ultra-cute smock in the closet, which my good friend made for Abiline when she was an infant, and now finally fits. I wish I could wear it, too.