Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
WhereIStheHOTsauce?, 12/05/07
Lasagna - Love Potion (So I've been told)Ingredients (use vegan versions): 1 Block Medium Firm Tofu
3 TBL SP Miso
3-4 TBL SP Tahini
Splash of Rice Vinegar (1 TBL SP)
1 Onion
1 Cup (Or two small Packages) Chopped Fresh Basil (REMOVE STEMS)
3 Cloves Garlic
1/8 Cup Pine Nuts
1/8 Cup Olive Oil
1/8 Cup Nutritional Yeast
12 Whole Wheat Lasagna Noodles (Pre - Al Dente)
1-2 Jars of your favorite pasta sauce. (*Hint: Something that you thing will go well with the pesto and mushroom theme)
1 Block of Vegan Cheese - Shredded (*Hint: I like Follow Your Heart Vegan Mozzarella*)
2 Cups Frozen Spinach
1 Package Mushrooms (*Hint: Mix it up and choose some exotic ones! I like to mix Oyster, Portabella, and White Buttons)
Directions:This is my signature recipe. I always make it for new friends, I'm hoping to impress. It was one of my first inventions as a new vegan cook. Before I met my husband, I was told that I could get someone to marry me based on this recipe alone. Looks like it worked! PS: Non-vegans always love this lasagna too, and my sister says it tastes like heaven.
***You will need 2 large skillets (One for the mushrooms, and one for pesto-tofu mixture), a food processor, and a 9x13 casserole dish***
1) Heat up some oil in both pans over medium heat.
2) Preheat Oven to 375 Degrees F
3) Chop up whole onion, and saute half in each pan.
4) Prepare tofu by removing excess water by wrapping tofu in several paper towels and squeezing. Set aside.
5) Slice up mushrooms, and thaw out 2 cups of frozen spinach in the microwave. Add mushrooms to the "Mushroom" Pan. (Don't forget to stir the frying mushrooms occasionally, while you're preparing everything else.)
6) Add Miso and Tahini to "Tofu" Pan Stir it around in the onion and oil mixture until liquidy.
7) Crumble in drained tofu (Think Ricotta, only not gross!), and mix it all up!
8) Time to make the Pesto, while everything is cooking. Put Basil, Pine Nuts Peeled Garlic Cloves, Nutritional Yeast and 1/16 Cup of Olive Oil into the food processor or chopper, and process away! If it's too solid I add a teeny bit more olive oil or water so that it will blend more smoothly.
9) Splash in the vinegar over the tofu mixture (Just a couple of dashes), and stir in evenly.
10) Turn off the heat! (Both pans)
11) Blend Pesto in with tofu. Add as much as you like! Sometimes I reserve a little to spread on some crusty bread. to go with the lasagna.
12) Drain the thawed spinach as much as possible. We don't want a watery lasagna.
13) Time to layer the lasagna.
a) First Coat the bottom of the pan with some of your favorite sauce.
b) Add four noodles across, then spread half of the pesto-tofu mixture across the noodles. Sprinkle half of the mushrooms, and half of the spinach over the tofu. Cover with a thin layer of sauce.
***REPEAT.***
14) Finish with the last four noodles, and cover with Sauce.
15) Sprinkle as much shredded vegan cheese over the top of the casserole, as you like. I usually use half a block.
16) Bake @ 375 F for 45 Minutes. If the "Cheese" hasn't melted yet, broil it for a few minutes a the end.
Note: This goes well, served with a salad and garlic bread!
Note on Decadence: If you want it to be even more sinful, melt in some vegan cream cheese and up the anti on the nutritional yeast in the tofu mixture. Being bad is, oh so good. :-)
Serves: 8
Preparation time: 1 Hour 45 Min
