We had vegan lasagna today, and as you can see, it was a hit.
However, it took a little longer to make. I made the ricotta ahead of time. I tried a cashew ricotta which I didn't like, and then tried a tofu ricotta from All Recipes and then tweaked it a bit.
Tofu Ricotta
1 lb extra firm tofu
3-4 cloves minced garlic (or 1 1/2 TBSP garlic powder).
1 tsp. oregano
1 tsp. basil
1 tsp. lemon juice
1 tsp. nutritional yeast (or more to taste)
1/2 tsp. salt (or to taste)
1/2 - 3/4 cup olive oil (more if needed)**
blend first 6 ingredients in blender until combined, stream in olive oil to get desired consistency.
Give it a taste. If it's still too bland, add some more salt, or some more garlic, or some more "nooch" (nutritional yeast).
** If you don''t like the heavy taste of olive oil, then feel free to substitute for your favorite oil.
I also made my cheese ahead of time, though this recipe from the It Doesn't Taste Like Chicken blog is quick and easy. It is definitely perfect for things like lasagna and pizza.
Now, to the actual lasagna.
Red Pepper Zucchini Lasagna. (I adapted this from a vegetarian recipe in Simple and Delicious)
1 recipe of tofu ricotta
2 TBSP ground flax seed + 6 TBSP warm water (combine together and let rest while prepping the rest of your ingredients)
3 TBSP of sun-dried tomato pesto
(I found the Barilla Brand had no Parmesan like the basil pesto does, so I used this, and it was delicious). If you prefer basil pesto, you can make your own vegan pesto without the dairy Parmesan.
about 2 cups chopped zucchini. (I had a huge zucchini that went rogue in my garden so I used half of that)
2 large chopped portabella mushrooms (or 2 cups chopped baby bellas)
1/2 chopped onion
2-3 cloves minced garlic. (Yes, I love garlic)
1 chopped roasted red pepper (or, if you're in a pinch, 1 jar of roasted red pepper, drained, chopped)
1-2 TBSP oil (I used olive oil)
About 40 oz of spaghetti sauce or 2 jars of store bought meatless spaghetti sauce (be sure to read the ingredients, as many pasta sauces contain milk or cheese. My favorite store bought brand is Great Value (Chunky Tomato, garlic and onion flavor). 100% plant based, packed with flavor, and cheap.
9 oven ready lasagna noodles.
You can easily roast a pepper on your stove or in the oven, and its alot cheaper than the store bought stuff in a jar. I have a gas stove, so I set it directly the burner and let the flames do their magic, and turn it with a tongs every so often so all of it gets kinda blackened. Then, you can just let it cool and peel off the blackened skin, and you have your roasted pepper. Let it cool first though (at least enough to handle), otherwise you'll find yourself cursing and sucking your fingers and hating your stove, and regretting life choices. It's hard to be patient, though, when your stomach is growling and you're thinking of eating all this deliciousness.
If you have time and want to make your own sauce:
1/2 chopped onion
2 cloves minced garlic
1 14 oz can diced tomatoes (or about 2 cups if you're using fresh)
1 28 oz can tomato sauce/puree
1 can tomato paste
1 TBSP dried oregano
1 TBSP dried basil
1 TBSP Italian seasoning
1 TBSP your preferred sweetener. (if you use Truvia, use 1/3 of what you would use for regular sugar)
salt and pepper to taste
Anyway, it's time to throw it all together. Preheat your oven to 375 F. It's no fun going to throw it all in the oven and realizing you didn't turn the oven on. You're hungry by this stage and when it's all simmering on your stove and smells amazing, you don't want to wait an extra 20 min. for the oven to preheat.
Mix your ricotta cheese, pesto, and flax mixture together. The flax and water is your egg substitute and should have the consistency of "gloopy".
Heat the oil in a large pot, and throw your zucchini, mushrooms, red pepper and onions in there and saute the crap out of them. They should be tender and lightly brown. If you're using the red pepper from a jar, add the chopped red pepper when everything else is softened.
Add your sauce, and let it simmer. Your house should smell freaking amazing right about now.
Grab a 9x13 pan and put about a cup of sauce in the bottom. throw 3 lasagna noodles on top and cover with half the ricotta mixture, then cover with about 2 cups sauce, top with 3 more noodles, then the rest of the ricotta. Place the final 3 noodles on top of that, and cover with the rest of the sauce. If you have some left over, don't sweat it. It can be used in something else later. If you can't think of anything to use it for, throw any left over sauce in an ice cube tray and freeze it for a recipe later on.
Okay, so on that last layer of sauce, you want to add your gooey mozzarella. Since the cheese is one stretchy, gooey mixture, I found it easiest to just rip off about a TBSP worth and drop clumps of cheesy goodness on top of the lasagna. Unless you just made it and it's still hot; use a spoon, your fingers will thank you.
Now, cover with foil and bake in oven at 375 for 45 minutes. After 45 minutes, remove the foil and bake for another ten or so to make sure the cheese is all melty. I like to put a pan under my lasagna dish, because that sauce gets all bubbly and boils over and then you have a mess in the oven.
After those last ten minutes, remove from oven and let sit for 15 minutes. You'll probably be hungry. But resist temptation. It allows the dish to "set" and be less runny. You'll probably still burn your tongue after 15 minutes. But it will taste so good, you won't care.
It is definitely worth making. My family devoured it. One child hates lasagna, and both of them hate mushrooms. I may have neglected to mention that it contained mushrooms. My husband deeply distrusts zucchini, unless it's in bread. They didn't notice. My non vegan, meat loving hubby ate it without complaint. So I think it passed muster. I'm no Julia Child, but if my picky eaters will not only eat something without complaint, but devour it like starving wolves, I think it's a winner.
Now, everyone knows that lasagna goes with garlic bread like peanut butter and jelly; it's practically a marriage, but no sweat, there's vegan butter, so you can have your cake and eat it too.
This is the absolute BEST recipe for Vegan Butter, by blogger A Virtual Vegan, and it is amazing. This was a game changer for me, because I love butter. Probably even more than cheese. So, anyway, you can mix this butter with 3-4 cloves minced garlic and spread it on your bread, and bake it for that last 5-10 minutes with your lasagna, and presto, garlic bread. You could even save some of that cheesy vegan mozzarella, and put it on your garlic bread if you love "Texas Toast".
You can eat vegan and not have to "give up" anything. It is possible. This is coming from someone who thought life without cheese and butter and milk wasn't even possible. And it is.
Hope you enjoy. Carpe Diem!.
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