Wednesday, November 5, 2014

Vegan Lasagna

I used this recipe as the starting point for my lasagna.

Makes 8 to 10 servings
1/2 to 1 pound lasagna noodles
2 10-ounce packages frozen, chopped spinach, thawed and drained
1 onion, roughly chopped
1 zucchini, seeded and roughly chopped
1 large potato, peeled, cooked, and cubed
2 garlic cloves, chopped
1 tablespoon olive oil
1 package 16 oz package firm tofu
1/4 cup nondairy milk
1/4 cup homemade cashew cheese (recipe here)
Juice from 1/2 lemon  
2 tablespoons minced fresh basil
1 tablespoon minced fresh oregano
1 teaspoon salt 
4 to 6 cups tomato sauce
1 cup vegan mozzarella cheese, shredded


Preheat oven to 350 degrees F. Cook lasagne noodles according to package directions. Drain and set aside. Squeeze as much water from the thawed spinach as possible. 

Saute the onion, zucchini, potato, and garlic in a pan over medium high heat with 1 tablespoon olive oil. Set aside.

Place tofu, nondairy milk, cashew cheese, lemon juice, basil and oregano in a food processor and blend till smooth. Transfer to a large bowl and add in the spinach and sauteed vegetable mixture. At this point, taste the mixture and season with salt, adding more if needed. 

Spoon a small amount of tomato sauce in the bottom of a 13 by 9 inch baking dish. Place a layer of noodles (use 1/3 of noodles). Top with 1/2 of the tofu mixture and some of the mozzarella cheese. Continue to layer your lasagna in this basic order. Sauce, more noodles, the rest of the tofu mixture, more cheese. You should finish off with a layer of noodles, more sauce, and the rest of the mozzarella cheese. (This is not crucial though! Layer it all in, and it is going to taste great however you do it!)

Bake for 40 to 45 minutes. Let cool a bit before serving. 

No comments:

Post a Comment