emotional pantywaist (terminal_ennui) wrote in vegancooking,
emotional pantywaist


 I made this lasagna tonight- it looks labor intensive, but it isn't, and it's amazing.
1. Sauce:
1 can ground tomatoes
1/2 can tomato paste
1/2 diced large yellow onion
2/3 cup red wine
2 cloves garlic- pressed
2 Tbsp olive oil
Salt, pepper, thyme, oregano, red chili flakes- to taste
Saute the onion and garlic in the oil. Add the spices. When the onion is soft, add the tomato paste. Deglaze with wine. Add tomatoes. Simmer for 1-2 hours.

2. "Cheese"
1 block silken tofu
1/2 block firm tofu
1/2 cup basil leaves- tightly packed
1/2 cup Italian parsley leaves- tightly packed
1-2 cloves garlic
Salt to taste
Put everything in the food processor until it you get a smooth paste

3. Veggies
Grill one eggplant (peeled and sliced into rounds) and 2-3 zucchini (slice lengthwise 1/4" slices)

1. Olive oil
2. Sauce
3. Noodles
4. Eggplant
5. Cheese
6. Noodles
7. Zucchini
8. Sauce

Bake at 350 until bubbly and done. I leave tin foil covering it for the first 1/2 hour, and bake uncovered for 1/2 hour more.
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