Last time Bryan and I made lasagna we decided to just go crazy and add everything in it that we really truly loved. I modified the "cheese" from a recipe from Veganomicon, but I think you will like the results. This hot and ooey gooey plate of Italian goodness will satisfy even the most skeptical of your carniverous friends. And it's probably the least caloric of any lasagna i've ever seen! Working on a soy free one as we speak involving cashews. Wish me luck! Enjoy!
Vegan Lasagna
(makes one 9x12 inch pan)
2 boxes gf lasagna noodles
1 package Vegan Gourmet Mozzarella cheese, shredded
1 package silken tofu, crumbled and mashed until a cheesy consistency
1/2 cup fresh basil, cut/torn into tiny pieces
2tsp lemon juice
dash of pepper
dash of salt
1/2 tsp dried oregano
1 medium sized crookneck squash, sliced into rounds
1 medium zucchini, sliced into rounds
1/2 a red onion, chopped
2 cups fresh spinach, destemmed and torn into pieces
2 jars your favorite spaghetti sauce (I used Classico's spicy red pepper sauce)
Preheat Oven to 350.
1. Make the "cheese": Combine 3/4 of the mozzarella, basil, lemon juice, pepper and tofu in a bowl and mix well. Set aside.
2.Begin layering process. Lay down 3-4 noodles, top with sauce, "cheese", spinach and then squash. Continue layering in the same order until your out of noodles and sauce. Top with left over vegan mozzarella.
3. Cover with foil. Bake 25 minutes. Remove foil and bake additional 25. If you want the cheese on top to be super melty stick under the broiler until it bubbles and spreads.
