If you break it down, lasagna is a really simple, yet really impressive dish. This recipe combines everything I love about veggie lasagna, namely the abundance of vegetables, and pairs it with the richness of a creamy tofu cheese and a fair sprinkling of vegan mozzarella.
The cheeses are optional, but truly elevate this dish to the “hearty” category, and will have them coming back for leftovers tomorrow–maybe even before.
Make a nice, rich marinara sauce or use your favorite store-bought sauce. Just make sure it tastes really good and you have at least 2 cups.
Gather your favorite vegetables (about 4 cups) and cut them in small pieces, either diced or shredded. This will help ensure even layers. I choose broccoli florets, sliced mushrooms, thinly sliced onions, chopped kale and shredded carrot.
Make a rich, creamy vegan ricotta (about 1 cup). I like the recipe from Ann Gentry’s Real Food Daily Cookbook, but there are any number of recipe variations online.
Source: Real Food Daily
14 ounces Tofu, firm, drained
4 cloves Minced garlic
⅔ cup Water, scant
⅔ cup Miso, dark
½ cup Tahini
1 ½ tsp. Basil, dried
1 ½ tsp. Oregano, dried
½ tsp. Crushed red pepper
Combine all in food processor until smooth.
Cook lasagna noodles according to package directions, rinse with cold water and pat dry. I used whole wheat.
Preheat oven to 350 degrees
Heat a non-stick skillet over medium heat and add 2 tbsp. olive oil
Saute vegetables with a sprinkle of salt, until colors brighten and vegetables are slightly softened. Add your favorite Italian seasonings and a bit of black pepper here. Just make sure the veggies taste good…good enough to sit down to a bowlful of them.
Arrange a layer of noodles, slightly overlapping
Spread noodles with creamy vegan cheese (if using) then sprinkle a bit of vegan mozzarella (if using)
Ladle marinara over the vegetables
Repeat layering procedure, ending with noodles
Finish with remaining sauce and shredded cheese