Line a nine- by 13-inch pan with good-quality parchment paper, such as Gefen Parchment Paper. Start with a layer of pasta sauce mixed with a couple of tablespoons of water. Then place a layer of brown rice noodles, a layer of sauce, a layer of the nutty ricotta (see recipe below), and optional vegetables. Repeat for three to four layers.

Optional: Sprinkle top with faux parmesan cheese (see recipe below).

Pour a little boiling water or extra sauce around the sides (not to cover the lasagna) and cover the pan tightly. Bake covered at 375 degrees Fahrenheit for about 45 minutes, and then uncovered for 15 minutes, depending on your oven.

Blend all ingredients in a high-speed blender or food processor. Begin with 1/2 cup water and add as needed. Adjust seasonings to taste.

Freeze leftovers or use to make two lasagnas and stick one in the freezer for next time.

Blend all ingredients in a high-speed blender or food processor until it becomes a fine crumb. Sprinkle on any “dairy” entree to up its flavor profile.