Edible Chicago

Vegan lasagna- not pretty. but really tasty.

Inspire the desire to make sweet love to a pan of lasagna with the following recipe. Included is my version of Tofu Ricotta. It's not as awesome as the Real Food Diner's version, but it's easier. Note that the same Tofu Ricotta makes great stuffed pasta shells. This recipe also includes the no-boil noodles made by Prince. This brand is my favorite, but its likely that others would work too.

Holy yum!
Needed:

8-10 oz mushrooms
1/2 of an onion
1 (15oz.) package firm tofu
1/2 cup shredded carrots
1/2 cup shredded zucchini
3 Tabls. yellow miso paste
1 teaspoon nutritional yeast
1.5 jars prepared pasta sauce (we like Neumans Organic, Basil and Tomato)
garlic powder to taste
1 box Prince Oven Ready Lasagna Noodles
Veggie filling:
1) Chop and saute 1/2 of an onion
2) Add 1 package of slice mushrooms and saute until well cooked and dried out

Tofu ricotta:
1) Shred (with a cheese grater) 1/2 cup of carrots and 1/2 cup of zucchini
2) In a bowl, combine carrots, zucchini, 1 package firm tofu (smooshed with hands or fork), 3 tablespoons yellow miso paste,1 teaspoon nutritional yeast and 1/4 teaspoon garlic powder or more to taste.
3) stir in 3/4 cup of prepared tomato sauce to make a spreadable paste

Assemble lasagna:
1) Add 3/4 cup prepared tomato sauce to bottom of 13x9 pan
2) add 3 noodles of Prince Oven Ready Lasagna noodles
3) add tofu ricotta layer, about 1/2-3/4 cup, over noodles
4) add another 3/4 cup of sauce and about half of the veggie/mushroom filling
5) repeat layering. on last layer, add more sauce (about a cup or 1.5 cups) to keep noodles from getting dry.
6) bake 30 minutes (350 degrees) covered in foil, then remove foil and bake another 15 minutes
slice and enjoy!

posted by Dan and Christa @ 7:21 PM