I've never visited the East Coast, so I'm not sure what makes this lasagna "East Coast Lasagna." But that's what Rory Freedman and Kim Bourdain call it in Skinny Bitch in the Kitch.
East coast, west coast, whatever. This stuff was incredible! And super simple.
That melty goodness all over the top is Teese, of course. Under that is the Skinny Bitch Basic Red Sauce, made with crushed tomatoes, fresh herbs, garlic, red wine, hot sauce, and agave nectar.
In true Skinny Bitch fashion, I used brown rice pasta lasagna noodles (because white pasta is nasty). The noodles were covered in alternating layers of red sauce, Teese, homemade tofu ricotta, and Morningstar Farms veggie burger crumbles.
As you can see, I have a problem "plating" lasagna, but I swear it tasted way better than it looks. I believe this was the first time I've made lasagna with burger crumbles. I usually use eggplant or spinach or something veggie-ish. But this was a nice stand-in for the old meat lasagna I used to love as a kid. Only way healthier. And minus the cruelty.