Yesterday, while waiting for the driver for an HP inkjet printer to download and install (208MB for “print driver and utilities”!?), I managed to make an entire lasagna. This week marks the one year anniversary of my veganism and we celebrated in style with food, drinks, and a glucometer (quite the party trick).
I ended up cribbing recipes from various online sources to make a vegan lasagna that’s relatively simple and doesn’t taste like bland mush. RECIPE GOGOGOGO:
BASIC INGREDIENTS ——–
1/2 pound lasagna noodles
1 1/2 cup sliced mushrooms
4 sliced zucchinis
salt and pepper
SAUCE INGREDIENTS ——–
1 16oz jar puttanesca sauce (or your favorite spaghetti/marinara sauce)
2 regular cans stewed tomatoes
1 1/2 cup grated carrot
4 cloves minced garlic
RICOTTA CHEESE INGREDIENTS ——–
1 lb. extra firm tofu
1/2 cup raw whole cashews
16oz fresh spinach
2 tsp lemon juice
2 tsp olive oil
1/3 bunch basil
1/3 bunch cilantro
1. Preheat oven to 350 degrees.
2. Start a pot of boiling water for the noodles.
3. Drain tofu, mush it up in a large bowl with your hands until it’s crumbly.
4. Finely chop the spinach, basil, and cilantro. Add them to the tofu.
5. Pulverize the cashews in a food processor (or coffee grinder or blender) until they’re dust-like.
6. Mix cashews, spinach, lemon juice, olive oil, and tofu in large bowl with a few pinches salt and pepper. Set aside.
7. Mix puttanesca sauce, stewed tomatoes, grated carrots, and garlic in another large bowl. Set aside.
8. Half cook the lasagna noodles (~4 minutes in boiling water).
9. Spread a thin layer of the sauce mixture on the bottom of a 9 3/4″ x 9 3/4″ (or whatever size you have) baking dish.
10. Layer 3-4 noodles, 1/2 of what remains of the sauce, 1/2 cheese mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms. Repeat!
11. Place lid on baking dish and bake at 350 degrees for 45 minutes. Remove the lid for the last 10 minutes of baking.
EAT.