Vegan Lasagna. Vegetarian Lasagna.
For Meatless Monday I tried my hand at some Lasagna, inspired from a photo that caught my eye in last summer’s issue of Vegetarian Times.
Myth: Lasagna noodles need to be, or even should be, cooked before you put them together and bake it in the oven.
Fact: Lasagna noodles can be put, uncooked, into the lasagna and come out tasting and textur-ing the exact same way.(or maybe even better since you don’t waste the extra stove energy)
So that’s exactly what I did.
Red Sauce=
One large tomato
Olive oil
Basil
Oregano
Sea Salt
All meet up in a food processor. Simple as that.
Filling=
Saute onions and garlic
Add tofu
Basil
Pulse in food processor. Done.
Layer of sauce, layer of noodles, layer of filling, layer of fresh cut vegetables. I chose green peppers and summer squash this time around. And repeat.
The vegetarian lasagna had a layer of mozzarella cheese somewhere in between all of those layers and then another on top along with parmesan. I topped the vegan lasagna with what I had left of the green peppers and yellow summer squash. On top of both I sprinkled a mix of spices including rosemary, garlic, parsley, oregano, thyme and black pepper.
Cover both pans in tinfoil and cook at 375° for 30 minutes. Uncover and cook for an extra 15-20 minutes or until it looks and feels done. (fork check)
Myth: Making your own lasagna takes a lot of labor and isn’t worth the time.
Fact: Homemade lasagna doesn’t take much work and is delicious.
