Recipe: Hearty Baked Lasagne
If you try this recipe, don’t forget to take a photo and tag @beantownkitchen and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients:
For the vegetable layer:
2 tbsp olive oil
1 large yellow onion, diced about 2 cups
6 garlic cloves, minced
2 cups carrots, sliced into thin rounds
16 oz sliced cremini, shitake or white button mushrooms
3 cups corn, fresh, canned, or frozen and defrosted equivalent of 2 - 15 oz. cans
6 cups fresh spinach, chopped
2 ½ tsp salt
For the tofu ricotta layer:
2 14 oz packages firm tofu, drained
1 ⅔ cup nutritional yeast
1 tsp garlic powder
2 tsp sugar
1 tsp salt
4 tsp dried oregano
1 tbsp dried rosemary
For layering lasagne:
16 oz no boil lasagne noodles
2 25 oz jars marinara sauce
1 15 oz can marinara sauce
Store bought vegan mozzarella (or try Beantown Kitchen's cashew parmesan)
½ cup fresh cilantro, chopped, to garnish
Method
For the vegetable layer:
In large pan, heat olive oil or water over medium high heat.
Saute onions for 5 minutes with a pinch of salt adding more water, 2 tablespoons at a time, if necessary.
Add garlic to the pan and saute for 30 seconds.
Add carrots and mushrooms , salt and more water if necessary.
Cook for 7-10 minutes until liquid from mushrooms has been released and mostly cooked off.
Stir in the corn and spinach and saute for a minute or so until the spinach has just wilted.
For the tofu ricotta layer:
In a large bowl, use a potato masher or strong fork to blend all of the ingredients.
For layering the lasagna:
Preheat the oven to 375°F.
Line the bottom of a 9X12 or 10X13 (preferable) baking dish, with marinara sauce. Be sure, when layering the lasagne, to reserve enough sauce to cover the top layer of noodles.
Top with a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetable mixture and a layer of sauce. Repeat this step two more times.
Top with a final layer of noodles and remaining sauce.
Baking the lasagne:
Cover with foil and bake for 40 minutes.
Remove the pan from the oven and top the lasagne with cashew parmesan or vegan mozzarella.
Bake, uncovered, for an additional 10 minutes.
Let sit for 15 minutes. Garnish with cilantro, slice and enjoy.
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