Don't ask me how it got started, but we make doughnuts at Thanksgiving and lasagne for Christmas. Obviously, the ingredients are easy to vary, but here's how this year's holiday dinner went. The tomato cream sauce recipe is a veganized adaptation from a recipe in Vegetarian Pleasures.
lasagne noodles (enough for three layers in a 9x13 pan)
one package soy sausage, browned
one can olives, sliced
one package firm tofu, crumbled
4 tablespoons EarthBalance butter
4 tablespoons flour
2 cups soy milk
2 14.5-ounce cans stewed tomatoes (with juice)
1 tablespoon minced garlic
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
ground pepper to taste
Preheat oven to 350 degrees. Lightly oil a 9x13 baking pan. In a deep skillet or pot, melt butter over medium heat. Add flour and whisk until blended; cook about 2 minutes, stirring frequently. Add soymilk, tomatoes, garlic, nutmet, salt and pepper. Whisk to blend. Cook for 5 minutes or until the sauce comes to a boil. Remove from heat. Spread one-fourth of the sauce on bottom of pan. Layer one-third of noodles and one-half of sausage and olives. Layer one-third of tofu and another one-fourth of sauce. Repeat: noodles, sausage, olives, tofu and sauce. Top with final layer of noodles, tofu and remaining sauce. Bake uncovered for about 30 minutes, or until hot, bubbly and browned. Let cool about 10 minutes before cutting and serving.