Sunday, August 27, 2017

EASY VEGAN LASAGNA


I love lasanga, but I never liked making it because of the whole "labor of love" that goes along with it. But recently, I've had a hankering for it, and haven't made it since we went vegan. But, I needed something easy. All the recipes I've seen and even used to make, I had to cook a bunch of stuff before I even put it all together, and cook it again for another hour! That's not something I have time for, and honestly, if I had that kind of time, lasagna is not at the top of my list for long lengthy things to do, now a massage, that I'd waste hours on, I digress. So, I wanted an easy vegan lasagna I could layer some stuff, along with our favorite tofu ricotta, throw it in the oven and call it delicious.

I literally did just that, tossed a bunch of stuff that I know my family likes, and even snuck in some spinach, kale and arugula! I didn't precook anything! I know, I say this all the time, but please just remember this is a guide ADD the thing you know your family will like. But sneak in some chopped greens of choice your family will not bat an eye! You may be concerned the raw mushrooms will give off too much liquid, to be honest I kind of was too, but they don't! The noodles are the oven ready version so I didn't worry too much since 1. I didn't add a ton 2. the extra little bit of liquid would help the noodles cook. The tomato sauce is so easy too I opened a couple of 32 oz. cans of my favorite crushed tomatoes after they finished the job of pressing the tofu for my tofu ricotta. Which isn't totally necessary, but they needed a job while I figured out what I was going to throw into this Easy Vegan Lasagna. 


Easy Vegan Lasagna recipe and instructions:
Oven ready lasagna noodles (I used Mueller's)
1 can artichoke hearts drained rinsed and chopped
1 8 oz. package mushrooms sliced
Tomato sauce (recipe below), or use your favorite jarred sauce
Tofu ricotta (recipe below)
In a casserole dish add a layer of tomato sauce to the bottom, add a layer of oven ready lasagna noodles (you may need to break a few of them to make them fit, again you can watch the video to see how it worked out for me), then a layer of the tofu ricotta enough to cover the noodles, sprinkle the chopped greens of choice I use a spinach, kale and arugula blend, add chopped artichoke heart and sliced mushrooms, then add another layer of tomato sauce, noodles, ricotta, greens, artichokes, mushrooms, sauce, I sprinted a little almond "parm" of top it's just finely grated almond, nutritional yeast and salt totally optional. Cover with foil and bake according to the oven ready noodles you use. I baked at 375 F. for 50 minutes, then removed the foil and baked another 10 minutes. Let in rest for about 10-15 minutes. ENJOY! Please please snap a picture and tag me on Instagram!


Tomato sauce recipe:
Mix together
2 28 oz. cans of crushed tomatoes (I love Cento brand, you can find these at most grocery stores)
3 Tablespoons dried parsley 
3 teaspoons dried Oregano 
1-2 Tablespoon mushroom broth seasoning (optional)
2-3 teaspoons garlic powder
2-3 teaspoons onion powder
1-2 teaspoon dried basil
salt and pepper to taste
mix everything together no need to cook it or even heat it just put it to the side and wait until you are ready to add it to the lasagna. 
Scarlet loves the Tofu ricotta she loves to help "clean" the spatula, haha.

Tofu Ricotta recipe and instructions:
1 block of extra firm tofu drained and pressed if you want to I do because I prefer the texture if you don't care do waste your time.
juice of 2 lemons and the zest of 1
3 Tablespoons nutritional yeast (I try not to use the enriched kind)
1/2 cup fresh basil
1 Tablespoon oregano
2 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Put everything in a food processor or blender pulse and scrap as needed until the consistency you like, I like it pretty smooth you can see the YouTube video here and below where I show the texture we like.

This is my plate and I went back for 2nd's!
We served it with salad and Homemade Bread you should always have some on hand! 

Pin it and follow me on Pinterest, I'm just starting to add some of our recipes and I'd love to follow you for ideas! 


Here's the YouTube video if you're interested in seeing how I there it together!




1 comment:

  1. I finally found someone who cooks like I do.I became a vegetarian in 1968 when I was eating a Salisbury steak TV dinner. There was a big piece of hard skin that looked like it had fingerprints. I was only 16, but that was it for me. I am a vegan cook and I REALLY enjoy your videos. I'm kind of old school. I was raised around aluminum and plastic my whole life. I'm going to share a few concerns that you are probally not aware of. All of our aluminum cans are aluminum and on top of that they are sprayed on the inside with BPA PLASTIC. This plastic gives the foods that are processed and stored in these cans a longer shelf life.What they don't tell you is that the BPA PLASTIC leaches out into the food that is stored in these cans. If the product is hot when it is first stored in these cans, more plastic leaches out into the food. You can go on GOOGLE and just enter the letters BPA. You can go to our CDC center of disease control to learn more.I go there a lot just to see what's going on. You can also go to the BPA PLASTIC NUMBER GUIDE to check out how much plastic is in things like mixing bowls, cheese molds, measuring spoons and cups, food container packages, parchment paper etc. It's even in bottled drinking water. I tossed out my new plastic blender, along with the bullet and all the other plastic attachments. I found a GLASS VITAMIX blender, but can't find a GLASS food processor. My sister and I threw out all of the aluminum bakeware, and we are slowly buying stainless steel, as they cost a lot more.

    I use to think if the canned food said organic, non gmo, no sugar added, 100% pure juice, etc., but if it is stored in these cans they are contaminated with BPA. My sister was telling me how CALIFORNIA GOT RID OF ALL PLASTIC GROCERY BAGS. she went to Amazon and found hemp!

    I went to Iowa for awhile to care for a family member. We were 3 houses away from the corn fields. Alongside this corn they grow soybeans. I'm a vegan and I was really checking out these soybeans. I talked to a local small family farmer and he told me not to walk up into these fields, not even with rubber boots and a mask. When I saw the chemical trucks zig zag down our street into the back of these fields I finally understood. Somehow I thought we'll they wouldn't spray the soybeans, there organic. After they harvested the corn they let out all the black Angus cows to eat what was left. I kinda really freaked out! Big business is taking over the corn industry like they did the wheat. Small farmers are worried. I was worried just about being there. What a mess.

    It's combing to a time when we have to grow and process our own food. I'm working on that now. I want to show people how to process and put food up into wide mouth GLASS canning jars. I think that may be my calling in life. You are like me in that you are both looking at what is best for your children. I raised 5.

    With much love

    Pamela

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