Monday, January 4, 2010

Almost Vegan Lasagna

This recipe is almost vegan because it only uses a smidge of goat cheese mozzarella. You vegans out there can sub out vegan mozzarella. Easy and quick to assemble, this is great for a group of friends or to pack up for your lunches for the week. I originally made this for Episode 4 but it had eggplant parm in it. Last night I decided to give it another go.

No Boil Pasta Sheets
2 cans of marinara
1 bunch of basil
3 cloves of garlic chopped
1 package of soft tofu (I only had firm in my fridge and it turned out fine)
1 package of soy crumble
1/4 cup chopped marinated sun-dried tomatoes
2 TBS of olive tapenade
1 white onion chopped
1 package of soy or goat cheese mozzarella
1 lemon

Start out making your "meat." Saute the onion in olive oil, salt and pepper.

When the onions are translucent, add the garlic and soy crumble. Cook for 3 minutes. Then add the sun-dried tomatoes and tapenade. Turn off the heat and set aside.

To make the "ricotta," crumble the package of tofu in your hands or mixer. Add the juice of one lemon and finely chopped basil. To chiffonade your basil: stack the leaves and roll into a cigar, then slice the cigar finely.

Mix the basil, tofu and lemon, adding a pinch of salt.

You are now ready to stack this sucker. In your pan, spread a bit of the tomato sauce to ensure the lasagna doesn't stick. (note: I would use more than you see here. Mine stuck a tad. Maybe use a bit of olive oil as well.)

Cover the bottom with a single layer of pasta sheet, breaking up large sheets to fill gaps when necessary.

Spread sauce over the pasta sheets. Add a 1/3 of the meat, sprinkled evenly. Then add 1/3 of the "ricotta," and sprinkle shredded mozzarella.

Over the mixture add some more sauce and then start the next layer of pasta sheets. Repeat two more times. The key to this is to make sure it's "saucy." Yes that's right, I got to use the word "saucy" with a straight face. Ok, it's not exactly straight.

When you have reached the top layer of pasta sheets, pour over the last of your sauce and finish off with some mozzarella. You may need to add more sauce as mine came out slightly dry.

Bake at 350 for about an hour. Check the cheese for a golden color.


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