Things You'll Need:
- lasagna noodles
- tomato sauce
- veganaise
- a 9" x 13" glass oven pan (you can vary in size/thickness if you want)
- salt
- pepper
- oregano/basil (optional)
- vegan cheese/nutritional yeast (optional)
- 2 blocks extra firm tofu
-
Step 1
First, you must make your nonricotta. This is the tastiest and most key ingredient to your vegan lasagna! Place both blocks of tofu in a large bowl, and mash with fork. You don't want to turn it into mush, but create even chunks. Next, add 1 1/2 veganaise. Thoroughly mix veganaise into tofu. If you want to add more veg. for extra-creamy lasagna, go ahead. In my opinion you can never have enough veganaise! Next, add 1 tsp each of salt, pepper, basil, and oregano. Mix into tofu. This is your nonricotta! If you want to add other spices, such as garlic, onion powder, etc. feel free to do so now. And try some! It's delicious raw.
-
Step 2
Next, add a small amount of oil (olive oil is best, but any kind will do) to the bottom of your glass pan. Now it's time to break out the noodles. Create one layer of noodles over the oil, making sure that there are no gaps. You will probably have to break up some noodles to do this. Next, create a layer of your nonricotta. If you want to make 2-layered lasagna, use half of the nonricotta, if you want 3 layers, use a third, and so on. After the nonicotta is on top of the noodles, you can add veggies if you want. My personal favorites are spinach and mushrooms, but sundried tomatoes, black olives, roasted red peppers, etc. are all also delicious. If you have fresh basil on your hands put a couple of peices on top of the veggies. Next, cover the veggies and/or nonricotta with a thin layer of tomato sauce. If you have vegan cheese, sprinkle some on now. Continue layering until you've used all of the nonricotta/or until you've created the desired amount of layers. Cover with plastic wrap or aluminum foil and put in the fridge for at least four hours. I think lasagna tastes best when it has sat overnight, so if you've planned ahead you'll reap the benefits.
-
Step 3
To cook:
Preheat oven to 350 degrees F. Remove lasagna from oven and uncover. If you have vegan cheese, sprinkle generously over the top layer of noodles. If not, mix 1 package of nutritional yeast with 2-3 teaspoons of warm water, and spread over noodles, (this is surprisingly yummy!). Sprinkle some oregano/basil for garnish, and place in oven, as close to the middle as possible. If you creates a 2-layer lasagna in a 9" x 13" pan, it should take about 25-30 minutes to cook. If your pan is smaller and your layers thicker, it may take up to 40 minutes, depending on how efficient your oven is. The top layer should be golden brown, and if the pan is transparent you should be able to see some crisping on the sides going on. When it's cooked, let it cool for a few minutes, cut, and enjoy! Make sure you invite your friends over...or don't, if you want to eat all yourself. -
Step 4
Veganaise is more than just a vegan mayo replacement--it can sometimes be the miracle ingredient in all kinds of vegan dishes. Experiment with it! And check back soon for more recipes.FOR QUICK LASAGNA
Sometimes you don't have time to let your lasagna sit overnight or even for four hours. If this is the case, don't dismay! Though personally I think it tastes best if it's been in the fridge overnight, it's still delicious no matter what. Amend the directions simply by cooking the lasagna noodles before you layer them. This means that once your lasagna is assembled, it's ready to go in the oven! BUT make sure you cook them al dente, because they will absorb moisture from the tomato sauce, veggies & nonricotta.
Comments
ampersand said
on 6/30/2009 Thanks for sharing this great recipe!
karileighk said
on 6/29/2009 I love almost all Lasagna! yum yum *5
NatalieJ said
on 6/28/2009 This recipe sounds good. 5*