October 24, 2012

Vegan Lasagna

This colder weather has me craving warm comforting food...like lasagna. 

I made an amazing vegan version not long ago, using this recipe for Tofu Ricotta at it totally rocked. 

Whole Foods also makes great no-boil lasagna noodles. For sauce, any jarred variety will work, or you can make your own (see below for the recipe I use). And for cheese, I like Follow Your Heart mozzarella. Not many vegan cheeses melt like this. I first fell in love with Follow Your Heart at Waldo Pizza in Kansas City. I could not believe how...well...cheese-like it was. You have to bake it for 2-3 times as long, but it's so worth it!
Tomato Sauce

2 T. olive oil
1 small yellow onion, diced
3-4 cloves garlic, minced
2 28 oz cans San Marzano pureed or whole peeled tomatoes 
pinch or two of sugar
7-8 large basil leaves, chiffonade
salt + pepper to taste, seasoning throughout

Sautee onion in the olive oil until translucent. Add the garlic and cook for several minutes. Stir in the tomatoes (if whole break them up with a wooden spoon), sugar, basil and simmer for at least 20-30 minutes. The longer you simmer, the more time the flavors have to develop. Make sure to season with salt and pepper throughout the process

For the lasagna, layer sauce, noodles (make sure to boil first if they're not no-boil noodles!), ricotta and any vegetables or burger crumbles you may be adding, and cheese. Repeat. Cover with foil and bake at 350 F for 30 minutes. Uncover and bake until the top is golden and bubbly.

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