Monday, May 24, 2010

Whole Wheat Lasagna with Italian "Sausage" and Peppers

I created this lasagna today with good old "comfort food" in mind, and I must say, it did not disappoint! I was very happy with how it turned out! Opt for whole wheat or brown rice lasagna noodles if you can find them to really up your fiber and whole grains. And if you like things spicy, add some red pepper flakes for a little kick!


Whole Wheat Lasagna with Italian "Sausage" and Peppers

What You Need:
1 box of whole wheat or brown rice lasagna noodles
1 (16-ounce) box of frozen spinach, thawed, squeeze excess water out
1 batch of Italian herbed tofu "ricotta" (recipe follows)
2 (26-ounce) jars of vegan marinara (I used a basil marinara)
4 vegan Italian "sausages" cut into cubes
2 green bell peppers, chopped
2 Tbsp. olive oil
vegan shredded cheese (enough to sprinkle on top only)

Italian herbed tofu "ricotta"
1 lb. extra firm tofu
Juice of 1 lemon
1 clove of garlic, minced
2 heaping Tbsp.nutritional yeast
1/2 tsp sea salt
black pepper to taste
4 Tbsp. chopped sun dried tomatoes
1 cup (a few huge handfuls) chopped fresh basil
1 tsp. dried oregano

To Make:
Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes. Crumble the tofu in a bowl, and add all other ingredients. Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture. Set aside until ready to use.

Meanwhile, bring a large pot of water with 2 Tbsp olive oil to a boil, and cook noodles according to package. The oil will prevent the noodles from sticking together. Cook them for a few minutes less than suggested , so that they can finish cooking in the oven. When noodles are done cooking, drain and rinse in cold water.

While the noodles are cooking, heat 2 Tbsp olive oil in a saute pan, and saute sausage a few minutes. Use a potato masher to help crumble the sausage into slightly smaller pieces. Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes.

To Assemble:
Preheat oven to 425 degrees. In a rectangular pyrex glass dish, start layering your lasagna. Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles). Cover top of dish with foil, and bake for 30 minutes. Uncover and cook an additional 10 minutes until cheese melts a little on top. Let cool 5 minutes, and as always, Enjoy!






11 comments:

  1. This sounds like a very easy and delicious recipe! I haven't made lasagna in ages.

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  2. That looks yummy! What kind of cheese do you use?

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  3. Tara-

    I ususally prefer to us Daiya cheese, which is sold at Whole Foods, and a few other places, and in my opinion, it is the very best kind. But it can be really hard for some to find still. For this recipe I used the Vegan Soy-licious shredded 3 cheese blend from Trader Joes, and it worked really well!

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  5. This looks incredibly delicious! I've tried a herbed tofu ricotta in a lasagna dish at a restaurant before and it was amazing. I can't wait to make this!

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  6. That looks delicious and very creative. I'll bet everyone loved it:)

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  7. You know I'm ALL about the comfort food. I'm learning so much from your blog! Thanks for another great recipe! xoxo

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  8. Yum! What a delicious looking lasagna!

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  9. This looks incredibly delicious! Thanks for sharing.

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  10. Made it without the cheese, added seitan instead of the "sausages", and added mushrooms. This was definitely the best vegan lasagna recipe I have tried. Thanks so much!

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