Vegan lasagna
It would be a shame if I didn't share this with the world.
Utopian Lasagna
Serves 8
Sauce:
I used ready-made, 25.5 ounces, chunky tomato & herb, Muir Glen (organic of course)
Cheese sauce (from www.randomgirl.com):
1/2 stick of vegan margarine (Earth Balance)
1/4 cup all-purpose flour
1 3/4 cups boiling water
1 tsp salt
1/2 tbsp soy sauce or tamari
1 tsp garlic powder
1/2 tsp onion powder
pinch of tumeric
1/2 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika
Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, the whisk in the boiling water, salt, sot sauce, garlic and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt, pepper, and paprika to taste.
Noodles:
Lasagna noodles, 10 oz., preferably organic, whole-wheat (because, ya know, flour has protein and we're all deficient [cross-eyed look])
Cook according to directions.
My lasagna masterpiece: The vegetable mixture!
3 T. extra-virgin olive oil
1/2 large onion, diced
4 cloves garlic, minced
1 1/2 c. diced carrots (small dice but not grated)
1 1/2 c. diced zucchini (same as carrots)
2 large chopped tomatoes
8 oz. spinach (either frozen or fresh)
1 T. dried parsley
2 tsp. dried basil
1 tsp. dried thyme
salt and pepper to taste
2 T. tamari
In a medium-sized skillet over medium-high heat, saute the onions for about 5 min. Add garlic and saute for 2 more min. Add carrots, zucchini, tomatoes, and spinach, and cook, uncovered, on medium for about 15 min. Add spices and cook for 10 more min., until vegetables are becoming tender but not completely cooked. Remove from heat. Do NOT overcook; the vegetables will cook more and absorb the spices in the oven!
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Assembly (tools required)
Oil a 13 x 9-inch pan with 1 T. olive oil, oiling the sides as well. Preheat the oven to 350 F. at the appropriate time (in other words, don't leave the oven on for 30 min. while the veggies are cooking.) Cook the vegetables first. When the vegetables have approximately 10 min. remaining, cook the noodles (egg-free for vegan, available dried) and cheese sauce. When the noodles are cooked, rinse in cool water.
Spread 1/3 of the tomato sauce on the bottom of the pan. Add 1/3 to 1/2 of the lasagna noodles. Top with the vegetable mixture (all). Mix about 1/2 c. of the tomato sauce with the cheese sauce, and top the vegetables with the mixture. Add the rest of the lasagna noodles, topping the noodles with the remaining sauce. Cover the pan with foil and bake for 30 min. Remove foil and bake for 30 more min. Cool for 30 min. (with or without foil on top - watch out for pets who like carrots) prior to serving.
Enjoy!!
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Vegan Lasagna
Bic
That seems like a VERY long time, it's not like it is frozen...when I make lasagna, I usually bake it for 30 minutes. Infact, I can't think of anything that needs to be in for that long...
Help with lasagna recipe??
Desperately seeking fancy lasagna sheets!
) but I was admiring the pasta makers online yesterday when I was searching....
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