Our favorite: "I can't believe this is vegan!"
Now, this is not to say that vegan food is typically unappetizing or that eating something delicious and vegan is a rare and divine miracle.
The reason this lasagna is so impressive is that it really and truly looks and tastes like any traditional lasagna. We dare say you could bring this to an omni potluck and no one would be the wiser. If you're looking for a dish to share with people who are skeptical of you compassionate diet choices or believe that all animal product free food is tasteless and odd... or if you have a friend that says "I could just never give up my cheese!" this is the recipe to make for them.
So let's begin.
You will need:
1 package of lasagna noodles
2 jars of your favorite red sauce
2 packages firm tofu
1/2 can chilled coconut milk
1 tablespoon olive oil
1 package Boca Crumbles
1 package Follow Your Heart Vegan Gourmet Mozzarella Cheese
1 small package mushrooms
1 zucchini
3 green onions
1 yellow onion
4 cloves of garlic
4 heaping tablespoons nutritional yeast
salt
pepper
garlic powder
Italian seasoning
dried basil
What to do:
Firstly, put your can of coconut milk in the fridge the day before if possible. If not set it in now so it has some time to chill.*Note: Before using canned coconut milk always make sure to give the can a good shake.
Next, cut open your tofu and using either a TofuXpress or your bare hands, squeeze the water out from the tofu. Then, using a food processor, combine 1 package of tofu with 2 heaping tablespoons nutritional yeast, 1/4 chilled coconut milk, a sprinkle of salt, pepper, Italian seasoning, and basil then blend until smooth and creamy. Empty in a bowl and repeat the same process with your second block of tofu. Set to side.
Now, in a large skillet heat a tablespoon of olive oil on medium heat. Crush four cloves of garlic and add to oil followed by 1 chopped yellow onion, 1 small package sliced mushrooms, 1 green onion, and Boca crumbles. Stir well, season with salt, pepper, garlic powder, and other dried seasonings then let sit for a few minutes before adding 2 jars of sauce. Let simmer on low heat, stirring occasionally.Next, boil lasagna noodles. Try not to overcook. Noodles will continue to soften once layered and put into oven.
Check on veggies/sauce. If not seasoned to your liking you may want to add more dried spices or a pinch of organic cane sugar if too salty/acidic.
Drain noodles and let cool for a minute before attempting to separate. Turn off heat on sauce/veggies.Grab your Follow Your Heart Vegan Gourmet cheese and a grater with a fine setting and get ready to go to town!
But first, preheat oven to 350ºF.
Then...
In a large casserole dish begin layering as follows:
small amount of sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 block finely grated vegan cheese
sauce/veggie/crumble mixture
noodles
1/2 tofu ricotta
1/2 zucchini slices
1/4 finely grated block vegan cheese
sauce/veggie/crumble mixture
noodles
sauce/veggie/crumble mixture
1/2 finely grated block vegan cheese
1 chopped green onion (for garnish)
Bake at 350ºF for 30-45 minutes (when cheese seems good and melted) and then remove and let sit for at least 30 minutes before serving. You want the casserole to set so that it does not fall apart when sliced into.
Besides, everyone knows lasagna is better the next day anyway!
Makes 12 servings and is about 235 calories per piece depending on type of sauce used. Zero cholesterol and packed with protein and other nutrients, of course! Serve with salad and garlic bread and wait for the compliments to roll in!
P.S. Shout-out to all our Instagram followers for all their awesome comments about this dish. We hope you enjoy it once you make it yourself! Please post pictures, and let us know @twoveganladies, we would love to see them!
With peace, love, and compassion-
The Two Vegan Ladies
