There are some things that I really miss. Even before going vegan, lasagna was a rare item for me. Even when I was a vegetarian, being allergic to dairy kept me from indulging in this all time favorite. The allergic reaction was just not worth it. With all that said, I have now found the most wonderful lasagna in the world. Susan's favorite lasagna http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html has now earned top billing in my recipe box. The textures and flavors are incredible. I have never made lasagna without boiling the noodles first. In Susan's recipe you assemble the dish with uncooked noodles. I don't know if it just me and my imagination, but the texture of the noodles gave me the feeling of eating mozzarella cheese. It was so cool. I had to change the recipe a bit to what I had on hand and was nervous it would not turn out. I am glad to say that it worked out great.Susan's recipe calls for 10 oz. of frozen spinach, which I did not have. I did have one of those big, square containers of fresh spinach and thought shoot lets give it a try. I cooked down the spinach in a bit of No-Chicken broth. Once it was done I drained it real well and weighed it, well I only had about 7 oz, but I did have some zucchini. I got out my mandolin and sliced it real thin. I cooked up a batch of homemade spaghetti sauce, sauteed cremini mushrooms with some spring garlic we picked up at Whole Foods, mixed up the filing and got started. As you can see in the picture my tofu filling is quite a beautiful shade of green. Though it looks different than others I have seen the taste is great. I also forgot to mix the mushrooms into my sauce so I just layered them along with the zucchini.
See the pretty green tofu sauce with the zucchini.
Ready to go in the oven as soon as I seal it with foil.
Once I put it in the oven I got out a can of black olives and stared slicing. I prefer to buy whole olives and slice them myself. I also made up a quick batch of *vegan parma substitute* I grind up some nuts, walnuts this time and add some nutritional yeast and salt and there you have it. Yum-o! After 30 min under foil and 30 min without foil it is time to spread the love.
The finished dish of love. Please follow Susan's advice and let it cook at least 15 minutes before cutting. It came out of the pan perfect.
Made up some quick garlic toast on a french roll with a tiny bit of Earth Balance.
Thank you Susan for sharing your great recipe.
7 comments:
I love lasagna, and I am always experimenting with different ingredients to put in, and different ways to put together. I love the idea of a tofu sauce - in the past, I have crumbled firm tofu into the lasagna, but I've never made a sauce. Genius.
It doesn't get much better than veggie lasagne. Yours looks wonderful! Thanks for giving us a step by step.
That looks amazing! I love the green sauce…what a beautiful colour!
awesome review, I'll be making this lasagna right away -- that last photo makes my tummy rumble! i like your idea of mixing the vegan parma w/nuts & nutrit. yeast -- cool. :o)
Thanks to everyone that has stopped by and let wonderful comments on my version of Susan's awesome lasagna. I have to say it is a hit with everyone who has come by my house. There were 8 pieces left and 3 of them went to friends who were dying to try it. This is going to be a great potluck dish. If you have never gone to Susan's site you have to check it out. Fatfreevegan.com
Her recipes are the bomb!
I made this lasagna not long ago .... I agree, simply yum!
I am not vegan or vegetarian, but this is the best lasagna I've ever had! My friend Sheree gave me some to try and I loved it!! I can't wait to make it myself!
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