It is that time of year, again.Now, not the foliage, and no, not Halloween, oh and no, no no, not pumpkins.It is that time of year when the Boston Red Sox decide to rip open my soul, just a little more, poke around, stab a few times, pull out my heart, light it on fire, and put the flames by pissing on it.

Okay, it is also about pumpkins, Halloween, foliage, and so on.I guess so, anyways. It also means sweaters, which is basically my safety blanket. I feel safe and cozy under layers of sweeter and plaid shirts. That is me.Take it , or not.

If I met me, I would decide not to, but I have always been the self-worth lacking type of guy.I am a hit at parties.

So, yeah, Autumn…I dug myself out of my pillow fort, and found myself in my mad scientist lab, and came up with something completely seasonal, and holyfuckballs, completely yummy.I love when that happens.You will, too.

I was really happy how this came out, really pleased.I may be whatever I am, and I may live alone, and I may eat alone, and I will probably die alone, but I will eat tastier food than most of you bastards.So, I win, or not.

Anyways, off to the recipe segment of my ramblings.

Pumpkin Ricotta
- one Brick of tofu, broken up.
- About two cups or so of Pumpkin.You can do it yourself, or buy a can,This will be based on how lazy you feel that day.
- 1 tablespoon of olive oil.
- 1 teaspoon of nutmeg.
- 1/2 teaspoon of cinnamon.
- A dash of thyme.

So, this is easy, you place all this in your processor, and guess what? Oh, you! You are the smart one. You can process it to be more ricotta texture, or a bit smoother, your call. Place aside.

Cream White Sauce Ingredients.
- 4 tablespoons of Earth Balance.
- 3-4 tablespoons of flour.
- 3 cups of Soy or rice milk.
- 1 packet of yeast.
- 1/4 cup of chopped cashews.
- Additional chopped cashews for topping off the lasagna.

Melt the butter in a pan, and stir in the flour.once you have done this, pour in the milk and stir on occasion till it begins to thicken, you may now remove from heat.Add the yeast, and chopped cashews and process in your processor for a few moments.

Cook or prepare your lasagna pasta, if it needs to be boiled first, or can just be placed in over, and pre-heat your oven to 350 degrees.
-
Get your baking pan, and layer out a layer of the sauce, followed by some lasagna pasta, followed by the pumpkin ricotta.Do this twice, and then add chopped cashews..Reap the entire process.

Cover the pan, bake for 45 minutes, remove the cover and cook for another ten minutes.Garnish with some cranberry sauce that tastes great if you take a bite of both at the same time, I promise you.

Yeah, so there you go.