For a normal person, the closer to a deadline that one comes, the more one works on a project. Well it appears that the closer the end of the Vegan Month of Food is getting the less we are writing. I am going to try to make up for that now! Sat and I have a lot of stuff to write about, but just haven’t had the time or energy to do so. So today, we talk lasagna. 
Last Sunday (I know, over a week ago) I made lasagna roll ups for dinner. We had made them before but I hardly remember them and Sat said he thinks that they were not that great. Well with a new and improved vegan ricotta recipe we tried it again and had GREAT results. If you are a Flickr stalker (like some of Sat’s female CSE friends, Ms. B, ahem), you have probably already seen the photos. Our only problem in making them is that we didn’t have, well, half of the ingredients at the start – and were still missing some at the end – but it all turned out well. To make is super easy – just lay out some cooked lasagna noodles and top with ricotta, faux-beef crumbles, parmesan, mozz, and some sauce and then roooooolll it up! Unfortunately, we ran out of sauce to top out little rolls with in the pan, but it turned out just fine. It turned out to be the perfect “wing it” recipe as we didn’t really follow any recipe except when we needed to know the oven temp and time.
