So last night I was feeling adventurous and made a lasagna. I've only made one since going vegan (from the V-con, I have it on my blog somewhere) and although it was delicious it sucked to make.
This recipe is frikkin' amazing tasting! It's pretty fast to make as far as lasagna's go too. Another bonus is that it makes great freezer leftovers! We got 8 portions from the dish.
There is no picture because I was too excited to eat it, and then after I put it into my Tupperware containers it didn't look as pretty!
1 box of whole wheat lasagna noodles
1 block of extra firm tofu, pressed
1 container of herbed Tofutti cream cheese
4-5 carrots, peeled and sliced THINLY crosswise into circles
few handfuls of spinach
3 cans of tomato/spaghetti sauce
1/2 onion, finely diced
3 cloves garlic, minced
1/3 cup minced fresh parsley
1/4 cup nutritional yeast
1 cup veggie broth
few squeezes of fresh lemon juice
basil, thyme, red pepper flakes, dried parsley (enough to speckle the tofu...I guess a tsp each?)
salt and pepper
pinch of nutmeg
1. Boil your water and cook the lasagna noodles. Once cooked set aside until needed.
2. While the noodles are cooking, saute the onions and carrots in olive oil for a few minutes over medium-high. Add the parlsey and garlic and saute for another minute. Add the veggie broth and simmer for about 5 minutes.
3. In a bowl crumble up your tofu until it looks like ricotta cheese, add in the spices, nutritional yeast, lemon juice, nutmeg and mix it all together.
4. Add the tofu mixture and the Tofutti to the carrot mixture. Mix it all up for a few minutes until it's gooey and melted. Set aside.
5. Now you assemble the lasagna. Sauce -> Noodles -> Tofu mixture -> spinach -> Repeat. When you get to the top just cover it with the rest of the sauce...make sure it's reallly covered otherwise the noodles go hard and chewy.
6. Bake, covered, at 375 for 20 minutes. Uncover and bake for another 20 or so.
Enjoy. I'm going to eat some leftovers now :)