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Very Veggie Lasagna
Party Vegan, Robin Robertson
A hearty and delicious version of a classic Italian dish.
15 ml 1 T. olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
120 ml1/2 c. finely chopped red bell pepper
470 ml2 c. coarsely chopped white mushrooms
1 medium zucchini, coarsely chopped
1 (10-oz) package frozen chopped spinach, thawed
4 ml3/4 tsp. salt
450 g1 pound soft tofu, drained and crumbled
44 ml3 T. nutritional yeast
59 ml1/4 c. minced fresh parsley
5 ml1 tsp. dried basil
1 ml1/4 tsp. dried marjoram
1 ml1/4 tsp. freshly ground black pepper
230 g8 oz. lasagna noodles
830 ml3 & 1/2 c. marinara sauce
vegan parmesan or mozzarella*
In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Uncover, stir in the garlic, bell pepper, mushrooms, and zucchini and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the spinach and about 1/4 tsp. of the salt and cook, stirring, until the vegetables are well combined. Remove from the heat and set aside.
In a large bowl, combine the tofu with the yeast, parsley, basil, marjoram, black pepper, and the remaining 1/2 tsp. salt. Mix well. Add the reserved vegetable mixture and stir well to combine.
In a pot of boiling water, cook the noodles until al dente, about 7 minutes. Drain and set aside.
Preheat oven to 350 degrees F.
To assemble, spread a layer of tomato sauce in the bottom of a 9 x 13 inch baking pan. Top the sauce with a layer of noodles. Top the noodles with half of the tofu-vegetable mixture, spreading evenly. Repeat with another layer of noodles and more tomato sauce. Spread the remaining tofu-vegetable mixture on top, followed by the last layer of noodles and the remaining tomato sauce. Sprinkle the vegan cheese on top.
Cover with foil and bake for 50 minutes. Uncover and bake another 10 minutes. Serve hot.
*I used dabs of homemade cashew cheese (Cashew Ricotta Cheeze) which got a bit dried out on the top. Next time I will spread the cheese on one of the inner layers instead.
I am trying to buy local and wondering about a substitute for zucchini when it is not in season. Maybe cubes of yam or winter squash? Or more mushrooms?