Monday, May 12, 2008

cheesy vegan lasagna

my family has a very italian taste in food. whenever there is a big event, my dad decides lasagna is the way to go. this cheesy vegan lasagna will surely show him that this lasagna (and not one covered in meat and cheese) is the way to go.

-tofu ricotta
-cheese sauce
-about 15 cooked lasagna noodles (i used whole wheat...othergood choices are jersulem artichoke and brown rice)
-your favorite marinara sauce (at least a jar's worth)
-vegan parmesan or mozzarella to sprinkle on top

tofu ricotta:
18 oz firm tofu
3 tbl nutritional yeast
1 tbl dried basil
1 tbl oregano
1 tbl garlic powder
salt and pepper
-crumble tofu with a fork
-mix in seasoning

cheese sauce
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tbl tahini
3 tbl whole wheat flour
2 tbl corn starch (or arrowroot)
salt, garlic powder
-blend all ingredients together

-preheat oven to 350 degrees
-spray a 9x13 pan with cooking spray
-spread you marinara sauce
-cover with about 5 noodles, slightly overlapping each other
-cover with ricotta
-pour a thin layer of cheese sauce
-lay 5 more noodles, then ricotta, then cheese sauce
-lay down the last 5 noodles, and pour the remaining sauce
-sprinkle your parmesan or mozzarella over the sauce
-i added some black olives on top
-bake for 40 minutes covered, and 30 minutes uncovered

i asked my family for critique. here is what they said:
brother: more vegan mozzarella, and maybe some soy crumbles or vegan sausage.
dad: fresh garlic and more spices. (i definitely agree, but my mom and brother are not fans of spicy foods)
me: i would have added layers of sliced vegetables like portabella mushrooms or zucchini
mom: make more of the same!


Susanne said...

Wow that looks sooooooooo good!!!