I needed to have lasagna tonight. Not my usual lasagna either- No squash snuck in between the layers. No carrots pureed into the sauce. No skimping on the cheese. I needed some seriously rich lasagna- And that's what I made.
I used a double batch of Cashew Ricotta (Veganomicon), Tinkyada rice pasta lasagna noodles, homemade tomato sauce, sauteed kale, and Vegan Gourmet mozzarella shredded all over the top. Sure, the kale was healthy...but the ridiculous quantity of cashew ricotta and cheese on top with the rich wine sauce made this lasagna something really indulgent.
I'm about to end my evening with some Ginger Apple Cider sorbet.