I think people are shocked when they find out we are still eating vegan. I hear about all these people that would do it if it wasn’t so difficult. I am telling you right now, it can be, BUT, it can also be really easy!! It is the same as when cooking a recipe with meat, eggs or cheese. Some recipes are a nail biting mindsweeper game and others are just a nice stroll in the park. This recipe happened to be a stroll down easy street and it was delicious too! All the ingredients are simple to find… And we live in one of the most non-vegan friendly places out there.
Vegan Lasagna
11- 12 regular lasagna noodles (you will have to cook first – according to instructions)
1lb of homemade marinara sauce, If you use canned make sure there is no added sugar.
10 – 12 oz meat-less ground meat alternative (optional)
1 small can tomato paste
1 can diced tomatoes
10 oz of fresh blanched spinach (can use frozen but squeeze as much water out as possible)
1/2 a 15 gram block of firm tofu – do not use silken
1 T coconut sugar (optional)
1/4 cup dairy-free milk
1 t onion powder
Juice from 1 medium lemon
4 T fresh basil
3 small summer squash/zucchini
Sea salt and fresh ground pepper to taste
Trader Joe’s vegan mozzarella shreds (optional)
BEFORE
AFTER
Preheat oven to 350 degrees °F (180 degrees °C).
Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt/pepper in a blender or food processor and blend until smooth. The tofu is the “ricotta”. It should be creamy but still have body.
Crumble meat-less ground meat into a hot oiled skillet to brown and set aside.
Make homemade sauce or use canned. Mix in diced tomatoes and tomato paste, set about 1/4-1/2 cup aside. In the larger portion add the meat-less meat, chopped squash and spinach. Remove from heat.
Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce you set aside, then a layer of noodles (4 noodles used). Follow with half the tofu filling, thin layer of vegan mozzarella (if using) and sauce mixture. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles (4 noodles used for top), covered by remaining tomato sauce and top with a thin layer of vegan mozzarella. Bake for 40 to 45 minutes, until hot and bubbling.
Karmic Eats 