Lunch/Dinner

Vegan Lasagna

I’ll admit, I’m not a huge pasta fan.  I know that’s weird, right?  I’ll cook it and eat it, but it’s not my favorite. Bread is my favorite carb!  However, my fiance loves pasta and has been craving Lasagna for a while.  I’ve actually never made lasagna before; not even before I went vegan.  But, I was intrigued to try it, and decided to just give it a go.

My fiance isn’t vegan, but he’s super patient with me and will try (almost) anything I cook. Not only did he love this lasagna, but he had THREE helpings in one sitting!  He said it was so delicious, I knew I had to remember everything I did and write it all down.  Some things I just winged, and others I adapted from different recipes.  This was pretty delicious, and a dish I will make again.  Any vegan, and non-vegan would enjoy this dish!

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Ingredients:
8 to 10 no boil lasagna noodles
1 jar tomato basil pasta sauce
1 recipe tofu ricotta (see below)
3-4 vegan veggie Italian sausages (I used Tofurky)
1/2 tsp garlic powder
½ tsp onion powder
1 tbsp. Italian seasoning
Vegan shredded mozzarella (I used Go Veggie)
2 juicy tomatoes, sliced

Tofu Ricotta:
½ package very firm tofu
1 tsp. garlic powder
1 tablespoon olive oil
2 tsps. apple cider vinegar
1 tsp. thyme
Salt & pepper

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Press the tofu for about 1-2 hours. You really want to get as much liquid out as possible. Then, when finished crumble into little pieces. Combine all ricotta ingredients and set aside.

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Slice the sausages. Heat a sauté pan with some olive oil and cook the sausages until browned.

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Add in about ¼ cup of the tomato sauce and set aside.

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Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of the sausages and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then tofu ricotta, distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend in each layer. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.

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Directions:

Press the tofu for about 1-2 hours. You really want to get as much liquid out as possible. Then, when finished crumble into little pieces. Combine all ricotta ingredients and set aside.

Slice the sausages. Heat a sauté pan with some olive oil and cook the sausages until browned.  Add in about ¼ cup of the tomato sauce and set aside.

Prep the other veggies, if using. Preheat the oven to 400 degrees F.

Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of the sausages and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then tofu ricotta, distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend in each layer. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.

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