This is one of the easiest lasagnas I've ever made. Vegan Unplugged rocks it again. I cooked the lasagna noodles with the fuel efficient boil-and-let-them-sit method. Then layered them with some cheater (Ragu) sauce and a delicious tofu and white bean seasoned "ricotta", and topped with a little nooch.
I'm finding that the best way to do this is to cook on low for about 20 minutes, then let it sit for a bit (while I took a shower before the major rains really started), then reheat again on low for another 10 minutes. I found after the first 20 minutes, the sides were boiling while it was still cool on the top center, and letting it sit in the cast iron pan with the heat off did the trick.
Mom lost power in Delaware, so I'm figuring at some point I will too and will need these easy pantry recipes. No need to wait for disaster, though, this is a perfect everyday recipe. The ninja was impressed with the balance of flavors and knew it wasn't real cheese, it just looked like cheese, but liked it anyway. He's going to share with a neighbor who's girlfriend evacuated with the cats and left him to guard their basement apartment from flood and mayhem. Sharing vegan food is the way to go!