With one 8-ounce box of oven-ready noodles, you’re just shy of the 15 sheets you need to
make a full pan of lasagna, so buy two boxes, knowing you’ll only need one box the next time.
- 1 quart sauce from A Vat of Simple Tomato Sauce
- 2 cups Pecan "Meat"
- 1 container (15-16 oz.) dairy or plant-based ricotta
- 1 large garlic clove, finely grated
- 15 sheets oven-ready lasagna noodles from two 8-ounce boxes
- 1 pound shredded dairy or plant-based mozzarella
- 1 cup grated Parmigiano Reggiano or plant-based Parmesan
Heat oven to 400 degrees. Bring sauce and Pecan "Meat" to simmer in a large saucepan over medium-low heat. Continue to cook to blend flavors, about 5 minutes longer. Mix ricotta and garlic; set aside.Spoon a half cup or so of the sauce in a 13- by 9-inch baking sheet. Make 4 layers of the following: 3 noodles, 1 cup spread sauce, 1/3 cup small dollops of ricotta, scant cup scattered mozzarella, and a generous 2 tablespoons of sprinkled Parmesan. Create a fifth layer using remaining noodles, sauce, ricotta, mozzarella, and Parmesan. Cover with cooking spray-coated foil and bake until heated through, about 30 minutes. Remove foil and continue to bake until impressively brown. For an even darker look, turn on the broiler for a few minutes. Remove from oven and let stand to firm up. Cut into desired size pieces and serve.