Tuesday, April 16, 2013

Michele's Veggie Vegan Lasagne

I have never made lasagne in my life.  I've always just made stuffed shells and that's it.  What was I waiting for, because this was amazing!  I followed the recipe from Skinny B**** for the tofu ricotta and then just added a bunch of layers of veggies and tomatoes.

Yum.  Can I have some more please?

Tofu Ricotta
Courtesy Skinny B

14 to 16  ounces extra firm tofu, crumbled
3 cloves garlic
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
3/4 teaspoon fine sea salt

In a food processor, combine the tofu, garlic, olive oil, oregano, and salt and pule to puree.  Use immediately or cover and refrigerate for up to 1 week. 

Michele's Veggie Vegan Lasagne

1 package lasagne noodles, cooked according to package

1/2 cup Great Northern Beans
1 teaspoon nutritional yeast
1/4 teaspoon white pepper

1 fixed recipe of Tofu Ricotta (see above)

1 cup mixed frozen veggies
1 cup frozen kale
1/2 cup frozen spinach

1 can stewed tomatoes in their sauce

In a food processor, mix the beans, nutritional yeast and pepper.  Add to the tofu ricotta in a large bowl and mix well.

Cook frozen veggies, kale, and spinach, drain and add to ricotta mixture.  Add about 1/4 of the can of tomatoes without the juice.  Mix everything well.

In a 9 by 13 casserole dish start creating the lasagne layers!  This is how I did it:

1.  A little bit of the tomatoes and their juice
2.  4 lasagne noodles
3.  A medium-thick layer of the tofu ricotta/veggie mixture.

...And start over again until everything is all used up and in nice layers!

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