Wow. I meant to publish this just under a year ago. Excuses are the bricks that build houses of failure, I understand, but for what it’s worth, I’m still having issues with the plugin that I use to manage recipes, and I can’t add photos directly from Flickr. That creates a pretty high barrier to posting, which explains my absence in H2 2012.
This should be a bit of a pick-me-up, however. It’s better in the summer with fresh squash and tomatoes, but lasagna is also the dish that my godmother makes for me every Christmas and Easter. Just a whisper of Aunt Berta’s lasagna and Ryan lines up to subject himself to join me in family festivities.
This will never be as good as hers—food cooked by other people always tastes better than food cooked for oneself—but it’s a valiant effort.
It’s also better with a buddy. It takes some multitasking to prep all of the lasagna ingredients, but once they’re prepared, the assembly is easy (and looks pretty coming together!).
Also, if you’re looking, then look no further than here for a tofu ricotta cheese recipe.
A bonus is that this can be layered ahead and then popped into the fridge as an easy vegan dinner recipe for baking later in the week, so that you’ll have an excellent dinner on the table in half an hour. (Ryan and I keep talking about how we need to start doing this more often, since weeknight dinner togethers are so wonderful.)
There are plenty of lasagna recipes out there that are just noodles, meat sauce, cream sauce, and more cheese, but I really enjoy roasted vegetables in mine. The olive ricotta makes this even more delicious.
And did I mention that it’s easy? Enjoy.
Note: I made this in an 8x8x3 ceramic dish. If you’re making it in a more traditional 9×13 dish, then I’d suggest:
- Doing only two layers of the vegetables, spinach, and cheese (finishing with a third/final layer of noodles and sauce)
- Against overlapping the noodles; layering them in a “E” shape with one vertical on the side and three horizontal across with dish
- Using two handfuls of Daiya
Vegan Lasagna Recipe
By March 28, 2013Published:
- Yield: 1 8x8x3 Lasagna (6 Servings)
- Prep: 50 mins
- Cook: 30 mins
- Ready In: 1 hr 20 mins
Layers of vegetables, carbohydrates, and protein that taste like summer—serve this up with orange wine and toast to seasons.
- 2 zucchini/courgettes Cut into ⅓ inch rounds
- 2 summer squash Cut into ⅓ inch rounds
- 1 red pepper Diced
- a few cloves garlic Whole, paper removed
- 5 oz. baby spinach Wilted in a pan and squeezed dry (~¾ c)
- a few cloves garlic Minced
- Italian herbs Thyme, oregano, basil, &c.
- 1 28 oz. can whole peeled Roma tomatoes
- 2 T large-flake nutritional yeast (nutch)
- 2 c tofu ricotta cheese See above for link to recipe
- a handful black olives Chopped
- a few cloves black garlic Minced (optional)
- 1 lb. lasagna noodles (20, there should be 2 extra to eat)
- a handful Daiya mozzarella-style shreds
- olive oil For various applications
- basil For garnish (optional)
- Preheat the oven to 220ºC (425ºF). Put on a large pot of water to boil for the lasagna noodles.
- Brush/drizzle the zucchini, summer squash, red pepper, and garlic cloves with some olive oil and roast on a baking sheet for 20 minutes.
- If you haven't already wilted and squeezed the spinach, then do that now.
- While the vegetables are roasting, heat a large skillet on medium-high heat. Add some olive oil and the other minced garlic. When the garlic begins to turn golden, add the herbs.
- Add the tomato juice from the can, then add the tomatoes one by one, crushing each with your hand as it goes in. Simmer this tomato sauce while the vegetables finish roasting, crushing the tomatoes further with the back of a wooden spoon as necessary.
- Remove the vegetables from the oven once soft and browning in some places. Remove the tomato sauce from the heat and stir in the nutch.
- Boil your lasagna noodles. The package should come with directions, but if it doesn't, then boil them for 4 minutes. You don't want them al dente; they will cook further in the lasagna. Drain and toss with a little olive oil to keep them from sticking.
- If your tofu ricotta isn't already prepared, then prepare it now. Add the black olives and black garlic to the ricotta.
- Set up your work station: tomato sauce, noodles, roasted vegetables, spinach, ricotta. (Don't forget to put your lasagna dish or pan in there somewhere.) Divide your tomato sauce and noodles into five and your vegetables, spinach, and ricotta into four.
- Assemble the lasagna. Spoon 1/5 of the tomato sauce onto the bottom of the pan. Cover with four noodles, ¼ of the vegetables, ¼ of the spinach, and dot with ¼ of the ricotta. Season with a bit of pepper.
- Repeat for the next three layers, then place the last four noodles and last 1/5 of the sauce on top. Sprinkle with a handful of Daiya.
- Cover the top with tinfoil (or a lid, if you're not baking in an open lasagna pan) for 25 minutes; the Daiya should be gooey, although there may be some shreds in the center that aren't melted all the way. Remove the foil or lid and bake for 5 more minutes, at which point the Daiya should be ooey-gooey and slightly golden.
- Let cool before slicing and serving; cooling time will vary depending on the dish, your tolerance to burning your mouth, and your patience.
- If you have some on hand, then throw a little basil on there for garnish before serving.