Lasagna, a love story.

December 9, 2009 at 6:21 pm | Posted in cooking | 1 Comment
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Haribol!! It has remained below freezing for quite some time now so I am kicking into winter cooking mode. Last night I had a craving for lasagna and I happened to have some leftover sweet potato sabji that my fiance had made the night before. Something inside of me told me to use it as a lasagna filling as it would be much easier than making butternut squash filling from scratch. I was a little bit worried that this would result in a funny tasting lasagna, but my instincts were right on! Here is a step by step guide for making lasagna. Here is what you need: 14 oz soft (not silken) tofu, 1/4 cup nutritional yeast, no boil lasagna, some veggies cut real fine- about a cup and a half. These measurements are for an 8 x 8 baking pan.

Take a potato masher and mash up the tofu in a bowl and add the nutritional yeast, mix well. It should have the constancy of ricotta cheese. If you like feel free to add some salt and  Italian herbs in this too.

Ricotta "cheese"

Next cover the bottom of the pan with spaghetti sauce and place no boil lasagna noodles on top.

Next spread ricotta “cheese” mixture evenly on top.

Next step, another layer of lasagna noodles and spaghetti sauce.

Next step, insert veggi layer.

Then top it off with another layer of lasagna noodles and sauce.

Cover with foil (shiny side down) and bake for an hour at 450 degrees. The top of the lasagna will absorb a lot of the sauce, and some will get stuck to the foil so be sure to heat up enough to spread on top of the lasagna after its removed from the oven. Let it sit and solidify for at least 15 minutes.

I also recommend cutting up kalamata olives and adding them to the pasta and sprinkling them on top. Another good addition is sundried tomatoes. You can also be more traditional and slather the top of the lasagna with vegan cheese. I have not found a vegan cheese that melts normally and browns so I skip this. But go ahead if you can get some Dayia cheese. I have heard its the best and melts normally. It’s just not available in Utah yet. 🙂

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