Lasagna

WOWOWOWOWOWOWOOOOWW...

This was super good.  Yes, a bit time consuming to make, but this was realllllly good.  No pictures tonight - return in two days and I will have them! 

Adapted from Smitten Kitchen.

First, soak 1 cup peruano beans (or plain white beans), and then cook them.
Tomato sauce: roughly chop 1 onion, 2 carrots, and 4 cloves garlic.  Saute until tender with a bay leaf, then add 2 cups white wine, 12 oz tomato paste, thyme, vegan beef bullion, and 2 tbsp mirin.  Get all of this stirred in, then remove the bay leaf and blend everything until slightly chunky (an immersion blender works well here, if you have one.) - there should be no whole pieces left, but the sauce should not be completely smooth.  Add in 1 cup water, 1/2 cup TVP, 1 tsp vegetable bullion, the beans, and 1 cup frozen peas.  Let this simmer, and the TVP soak up the extra liquid.
White sauce: 1 cup of this alfredo sauce, 1/2 cup soy milk mixed with 2 tbsp corn starch, a bit of nutmeg, 1 tbsp nooch, garlic powder, and hazlenut flavoured syrup (syrup is optional but adds depth of flavour).  Let this simmer.
Cook up some lasagna noodles - I used 7, because I was using up a box of noodles with this recipe.

Finally, heat the oven to 400.  Spread a thin layer of the white sauce over the bottom of a casserole dish coated with nonstick spray. Add 2 noodles, and then a bunch of the tomato sauce.  Repeat layers 2 more times.  You should use up all your sauce, but the dish will be veeery full.  Bake for 45 minutes, then turn off the heat and bake for 15 more minutes.  Finally, it's done... pure bliss, I tell you.