I received a great lasagna recipe from my friend Sheila and have meant to try it for some time. Seeing as how the weather here in Portland right now is rather chilly, I decided that lasagna was in order (somehow that just pairs).
I have made a several modifications to her original recipe, making it completely vegan for zeh husband and also modifying it so I don’t have to use the stove much. I have realized, since starting this blog, that I am an oven girl. I avoid using the stove as much as possible, unless it’s to boil water/steam things. Hmm. I am not sure why.
So here it is:
Ingredients:
1 package extra firm tofu
1 cup plain, unsweetened soy yogurt
1 small lime, juiced
1 roasted bulb of garlic
5 chopped green onions
1/4 cups nutritional yeast
1-2 Tbl. fresh rosemary
1 pkg Trader Joe’s soyrizo, relieved of it’s casing
1/2 bottle Amy’s Marinara Sauce
1 small steamed acorn squash
3 cups fresh & raw spinach
lasagna noodles (Tinkyada brown rice noodles, wheat and gluten-free and has a great texture)
(for me) rosemary asiago
(for him) Vegan Gourmet mozzarella
Zinfandel
Instructions:
• Preheat oven to 350°F
• Open Zinfandel and pour yourself a glass.
• Make vegan ricotta by combining crumbled tofu, soy yogurt, lime juice, roasted garlic, nutritional yeast and rosemary, and let sit for 1 hour in refrigerator.
• Peel squash and cut into 1/4 inch chunks. Steam until just soft.
• Combine soyrizo and marinara sauce in separate bowl.
• Boil noodles (or use no-boil)
• Layer: ricotta, noodles, soyrizo mixture, vegetables, repeat. Top with panko. Bake until panko is browned.
As with most things like this, the second day is even better. I think next time I will prep the lasagna and let it sit overnight in the refrigerator.
Note: This was a hit! The sweetness of the squash contrasted so well with the spiciness of the soyrizo, and the textures were just wonderful. The rosemary in the asiago, as well as the ricotta was fantastic. I will definitely be making this again!
