Thursday, November 5, 2009

Lasagna Recipe

This is long, complicated and oh so worth it recipe. I basically made the exact recipe from the Veganomicon, but I changed a few minor things.

Spinach Mushroom Marinara Lasagna

Marinara Sauce:

- Olive oil
- 4 cloves garlic, minced
- 2 whole cloves garlic, roasted
- thyme
- oregano
- salt
- pepper
- 2 x 28oz can crushed tomatoes

1. Roast the garlic. I just cut the top off, drizzled it with olive oil and put it in a 375 degree oven for like 45 minutes.
2. Saute the minced garlic, add the tomatoes, spices and simmer for 15 minutes.
3. Using an immersion blender, blend in the 2 heads of roasted garlic. Set aside.

Vegan Ricotta

- 2 pounds extra-firm organic tofu
- 2 tsp's lemon juice
- 4 cloves garlic, minced
- 1 tbsp basil
- 1/2 cup nutritional yeast
- 1 tbsp olive oil
- salt
- pepper

1. Mush up the tofu in a large bowl.
2. Add the lemon juice, garlic, salt, pepper, basil. Mush it with your hands until it looks like ricotta cheese.
3. Add the olive oil and nutritional yeast. Stir it with a fork until it's all mixed together. Cover and set aside in the fridge.

Vegan "Parmesan"

- 1/4 slivered almonds
- 1 tbsp roasted sesame seeds
- salt
- 1/4 tsp lemon zest

1. Put everything in a food processor and mix until crumbled.

Actual Lasagna

- 1 box of whole wheat lasagna noodles, cooked
- 2 pounds of spinach
- 1 lb mushrooms, sliced
- Marinara sauce recipe
- Vegan Ricotta recipe
- Vegan parmesan recipe
- olive oil
- salt and pepper

1. Preheat the oven to 375 and grease a 9x13 pan.
2. Steam the spinach for 8-10 minutes until it's nice and wilted. When it is cool enough to touch, squeeze out all the excess liquid and chop coarsely. Mix it up with the olive oil, salt and pepper.
3. Saute the mushrooms until cooked. Set aside.
4. To layer: pour 1/2 cup of sauce into bottom of pan, layer it with noodles, add half of the ricotta, spinach and mushrooms. Add 1/3 of the sauce. Cover with noodles and repeat the layer once more. Top with the leftover sauce and cover with the "Parmesan"
5. Tightly cover with tin foil. Bake for 35 minutes then remove the tin foil and cook for another 20 minutes.
6. Serve with home made garlic bread, or another crispy bread. Make sure to allow the lasagna to sit for about 10 minutes after taking it out of the oven.

Enjoy! It took about one hour of prep with two of us making everything, so it does take a while...but it's amazing.

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