Monday, June 7, 2010

Recipe: Vegan Lasagna

Vegan Lasagna
1/2 box lasagna noodles (most should be vegan so long as they aren't the no boil type)
1 package soft tofu
2 Field Roast Italian sausages
2 cups sliced mushrooms
1/4 cup Italian seasoning (or combination of basil, oregano, and parsley)
2 cups vegan mozzarella (Daiya makes some good vegan cheese)
1 28oz can peeled tomatoes (San Marzano are my favorite)

  1. Preheat oven to 375 degrees.
  2. Boil the lasagna noodles, you'll want enough for 3 layers, at least 9 noodles, depending on the width of your pan.
  3. While noodles are boiling, combine the soft tofu, seasoning, and 1 cup of mozzarella in a food processor, blend till mostly smooth.  I don't usually measure spices, opting instead to add enough so that the mixture looks tasty, but you can just use the approximate amount above.
  4. Quick chop the tomatoes from the can.  Set aside the juices from the can.
  5. Once the noodles are al dente, drain and dry the noodles.
  6. Oil the bottom of the pan and place a bit of the tomatoes and juices.
  7. Place a single layer of noodles down, top with tofu and spice mixture and about 1/3 of the tomatoes, as well as half the mushrooms and one of the sausages, either crumbled or sliced, your choice.
  8. Continue layering evenly.  I use 3 layers, so you use half the ingredients on the first layer of noodles, the second half on the next layer, and a final layer of just noodles.
  9. On top, place the last of your tomatoes and juices.  Top with 1 cup of vegan mozzarella.
  10. Bake in oven covered for 30-40 minutes.  
  11. Uncover, bake for another 10 minutes.
Let this guy sit out for a bit before eating.  It will fall apart if it's still too hot.  I had some issues with too much water in the lasagna, which some get around by using pasta sauce instead of tomatoes, or paste in place of the tomato juice.  Either way, a night in the fridge and a warm up the next day make it even better.  You have to love left over lasagna.

There are probably much better recipes than this.  Mine I modify and add in some layers of eggplant or some spinach.  Make it your own and have fun with it.

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