Happy 2011 all my Little House of Veggie readers! I hope everyone had a wonderful holiday season and enjoyed lots of good eats and good quality time with loved ones! I was so unbelievably busy during November and December, but I am back and ready to attack with a brand new year full of lots and lots of brand new and crazy delicious recipes. My hope is always to come up with recipes that are healthy, cruelty free and that can fool the most carnivorous of folks. When I receive emails from you saying that your meat loving loved ones have loved a dish from my website, I could not be happier. Positive feedback on the recipes is the greatest reward for me! I encourage all of you to get more adventurous and try new things this year and experience even more of the benefits to living a more vegan lifestyle. So, to start off the new year, I am posting something that almost everyone I know loves, and that is lasagna. It is also the dish that I get the most scepticism on when I mention it is vegan, considering that typically lasagna is loaded with meat and cheese. But trust me and give this a try. Not only is it made with whole grain noodles, but it is hearty and filling. And I promise you your taste buds will be happy also! Hope you all enjoy!
Sauteed Vegetable Lasagna
with herbed tofu ricotta
What You Need:
1 package of whole wheat lasagna noodles (you will need about 8 noodles)
1 box of frozen spinach , thawed. Squeeze as much liquid out as possible.
2 24-ounce jars of your favorite spaghetti sauce (look for one that is vegan and has clean ingredients)
1 recipe for herbed tofu ricotta (below)
1/2 cup vegan mozzerella cheese, grated (reserve for the top of lasagna)
herbed tofu ricotta with cheese and tomatoes:
1 block (12-ounce) extra firm tofu, drained
juice of 1 lemon
1 clove garlic minced
1 cup fresh Italian parsley chopped
2 tsp dried oregano
1/2 tsp sea salt
crack of black pepper
1/2 block of Follow Your Heart brand mozzerella vegan cheese, grated (or any other brand you like)
1 cup halved cherry tomatoes
Crumble tofu in a medium sized bowl. Add all other ingredients and stir to combine. Set aside until ready to use.
To Make the Lasagna:
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook following package directions, until Al Dante.
While the noodles are cooking, in a heavy skillet, heat 2 Tbsp. of olive oil and add the eggplant, zucchini, and a pinch of salt and pepper. Saute until tender about 8 minutes.
Add the jarred spaghetti sauce and stir to combine.
Drain the lasagna noodles and rinse with cold water to prevent from sticking.
In a 9x11 inch Pyrex dish, began assembling the lasagna. Start by adding a little of the sauce mixture to the bottom of the dish. Then add your first layer of noodles, about 3 noodles. Next add more sauce, then some of the tofu ricotta, and then some of the spinach. Repeat again layering noodles, sauce, ricotta and spinach. Top the lasagna with the last 3 noodles and add just a tiny bit of sauce to the top to keep the noodles moist. Cover the dish with foil and bake covered for about 45 minutes, uncover, add the additional 1/2 cup of grated cheese tot he top and bake an extra 10 mintue until cheese melts. Serve with some fresh Italian parsley on top.