A few months ago I was asked by cookbook author, Ann Gentry, and her publishing company to review her newest cookbook, Vegan Family Meals as well as try out her recipe for Lasagna Rolls with Tofu Ricotta.

I was a little wary at first because for one thing, I am not vegan, and the other was that I am not the most careful follower of cookbook recipes. I read cookbooks like some read romance novels: I devour them from cover to cover, not only for the information but the inspiration.

But, I followed this recipe to the letter. Half of the fun was tracking down some of the ingredients that I had never used before and have now have become staples in my kitchen.

This recipe has two parts: the 'ricotta' cheese filling and the Everyday Tomato Sauce. This has quickly become my go-to sauce for a variety of dishes.