With fall coming on strong, I wanted some good stick-to-your-ribs comfort food last night. The star of this hotdish with mini lasagna noodles is the cashew-tofu ricotta recipe from Veganomicon. The only change was adding a spoonful of nutritional yeast - I was going to make mac and cheese, so I was in a creamy cheezy mood. For the sauce, I fried up some diced eggplant, button mushrooms, and chopped asparagus, along with onion and garlic. When they were lightly browned I added a pint of canned tomatoes, an 8 oz. jar of salt-free tomato sauce, and one of my frozen basil pesto cubes which I posted about earlier. I mixed the cashew ricotta, tomato sauce, and cooked noodles in a baking pan, baked it for 20 minutes or so, and had this very satisfying lasagna hotdish - pretty easy stuff, and perfect cool weather food.