VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
VEGAN LASAGNA II
Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
Provided by Shaun
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
- In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
- In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
- Bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 62.2 g, Cholesterol 4.4 mg, Fat 12.7 g, Fiber 8.8 g, Protein 23.3 g, SaturatedFat 2.3 g, Sodium 1705.4 mg, Sugar 8.5 g
VEGAN LASAGNE
I made this last night and it was so nice. I used the leftovers of my Recipe #289664 to make to make it, but you can substitute with any form of soup (preferably with some lentils and barley and veg in). My husband loved it too! The nutritional yeast is optional.
Provided by cakeinmyface
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
- Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
- Bring to the boil and simmer gently for 5 - ten minutes.
- Preheat your oven to gas mark 7.
- Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
- Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
- Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
- In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
- Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
- Bake in the oven at gas mark 7 for 30-35 minutes.
- Eat it--it's gorgeous.
Nutrition Facts : Calories 177.3, Fat 5.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 212.1, Carbohydrate 26.1, Fiber 5.3, Sugar 8, Protein 8.2
VEGAN LASAGNA
This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.
Provided by Gena Hamshaw
Categories dinner, casseroles, noodles, pastas, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
- Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
- Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
- Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
- Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.
VEGAN LASAGNE
Feed the family a plant-based lasagne with an easy ragu base that can also be used for our vegan spaghetti Bolognese and vegan moussaka
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta
Time 2h25m
Number Of Ingredients 21
Steps:
- Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
- Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
- Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
- Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
- Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
- Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.
Nutrition Facts : Calories 530 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
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