Sunday, December 29, 2013

VEGAN Red and White Lasagna

I LOVE lasagna!! I don't make it too often because it is a bit time consuming. BUT. This. Was. So. Worth. It.
I made a cauliflower alfredo a few days ago and I started brainstorming ideas for using the leftover sauce. Then BOOM. It hit me! A vegan lasagna made with alfredo and tomato sauce! I love this lasagna!! (I just sang that if you couldn't tell) :)





Ingredients


  • 12 whole grain lasagna noodles, cooked and drained
  • 2 sweet potatoes, cooked, peeled, and mashed
  • 2 cups of shredded dairy-free cheese
  • 14 ounces of firm tofu, drained and crumbled
  • 2 tsp of dried oregano
  • 2 tsp of dried basil
  • 2 tsp of olive oil
  • 2 tsp of garlic powder
  • 1/2 tsp of salt
  • 1 tsp of pepper
  • 1/4-1/2 cup of vegan parmesan (see note below)
  • 1 jar of marinara (24 ounces)
  • 3 cups of cauliflower alfredo (see recipe below)
  • 1 bunch of kale, torn into bite sized pieces and stalks removed (you can also sub one 10 ounce package of frozen spinach that has been thawed and drained)

Cauliflower Alfredo (adapted from this recipe at Pinch of Yum)

  • 8 cloves of garlic, minced
  • 2 Tbsp of dairy-free butter (I like Earth Balance)
  • 1 head of cauliflower, leaves and stem removed, chopped into florets
  • 6 cups of vegetable broth or water
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 1/2 cup of almond milk

*To make cauliflower alfredo, sauté garlic in butter for several minutes, until fragrant, not brown. Set aside. Next place cauliflower with water or stock in a medium saucepan. Bring to a boil and boil for 7-10 minutes or until cauliflower has softened. Save 1 cup of cooking water or broth, then drain cauliflower. Transfer cauliflower, reserved cooking liquid, garlic butter, salt, pepper, and milk to a blender or food processor. Process or blend until smooth.

*This makes about 5 cups of sauce and the lasagna only calls for 3 cups of sauce. Bonus! You can make cauliflower fettuccine alfredo with the leftover sauce!

Method


1. If using kale, place kale in a medium saucepan with water. Bring to a boil, reduce heat to medium-low, and cook for 3 minutes. Drain very well. You may want to press out excess water or dry kale with a towel.
2. To assemble lasagna, preheat oven to 350 and spray a 13x9 pan with cooking spray.
3. Spread 1 cup of marinara sauce on the bottom of the 13x9 pan.
4. Place 4 noodles on top of marinara sauce.
5. Evenly distribute mashed sweet potato on top of noodles.
6. Evenly distribute spinach or kale on top of sweet potato.
7. Spread 1 cup of marinara sauce on top of spinach or kale.
8. Place a second layer of 4 noodles on top of marinara sauce.
9. Mix oregano, basil, olive oil, garlic powder, salt, and pepper with crumbled tofu and layer over marinara sauce.
10. Layer cheese on top of tofu crumbles.
11. Spread 1 cup of marinara sauce on top of cheese.
12. Top sauce with the last 4 noodles.
13. Top lasagna with 3 cups of cauliflower alfredo.
14. Cover lasagna with foil and bake for 40 minutes.
15. After 40 minutes of baking, remove foil, top lasagna with vegan parmesan cheese, and cook for an additional 15 minutes, uncovered.
16. Let lasagna stand for 10-15 minutes before serving. Serve with extra vegan parmesan, if desired.

ENJOY!

NOTE


You can definitely buy a vegan parmesan at the store and use it in this recipe. However, I highly recommend making your own! It is easy and tastes amazing!

Vegan Parmesan (From VeganBlogger.com )

  • 1 cup of cashews, unsalted
  • 1/4 nutritional yeast
  • 1 tsp of garlic salt
Process or blend all ingredients until a powder forms. Done. Store leftovers in the fridge.




1 comment:

  1. What an amazing recipe of a delicious food.Surely would be a delicious one.Would try making it.Would be an amazing experiance.

    ReplyDelete