Melissa (tinkermel) wrote in vegancooking,

This is a yummmmmmy lasagne recipe for delicious vegetable lasagne. Mmmm... comes highly reccomended as the best lasagne I have ever eaten. The ricotta turns out very good. Recipe by moi.

Ricotta "cheese"
1/2 block extra firm tofu
1 T vegan parmesan
2 T olive oil
2 T Vegenaise
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
soy or rice milk
salt and pepper

Break up the tofu into manageable bits and place it into a food processor with the vegan parmesan, olive oil, Vegenaise, garlic, oregano, and thyme. Combine it, using the soy/rice milk to thin it out to the consistency that you like as you go. When it is just about the texture of ricotta cheese, add salt and pepper. Taste it to make sure it tastes right. It will probably need a fair amount of salt. Set aside until you are ready for it.

2 cloves minced garlic
1 carrot, diced
1 cup finely chopped broccoli
1 medium red onion, diced
1 cup sliced mushrooms (whatever kind you want, I used fresh shiitake mushrooms from our weekly produce box. ;) )
a good sized handful of fresh spinach
olive oil
salt and pepper
1 jar of chunky marinara sauce (I used Trader Joe's Chunky Tomato and Herb variety)
ricotta "cheese"
lasagne noodles- however many you need to fill your dish.
medium sized baking dish

Put lasagne noodles on to boil.

First, dice up the broccoli and carrots. Put them in a pan to steam until they are just soft.

Make sure your spinach is washed and dried!

Put a fair amount of olive oil into a heated skillet, and add garlic and onions. Saute until the onions are mostly translucent. Add mushrooms, and continue to saute until they are no longer spongy. You will probably need more olive oil. Turn burner to low and let the mushrooms and onions simmer for about two or three minutes. Add the steamed and well-drained broccoli and carrot mixture and cook for a minute or so, adding salt, pepper, and more oil if necessary, until everything is well mixed and glazey looking.

Begin layering the sauce, drained lasagne noodles, veggies, ricotta "cheese," spinach leaves, and marinara sauce. Do not be afraid to use the garlic powder shaker and olive oil liberally! The top layer should be a layer of noodle, a thin layer of sauce, and a thin layer of ricotta blended somewhat into the sauce to make a good topping material. Drizzle with olive oil, and bake at a medium temp for about forty five minutes. I don't know the exact temp because our oven is broken. :P

Soooooo good.
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