This lasagna is one of our top favorite dinners of all time. We used to make it only on special occasions because it’s time-consuming and compels us to stuff ourselves and endure the shame of gluttony. (It’s sooooo delicious.) But we’ll often put it together if we have a little extra time on the weekends. It’s even worth making in the summer when firing up the oven is unreasonable. Yields lunches and dinners for several days, as it keeps well. Gear yourself up to fight over the leftovers and be advised that one serving never seems like enough. This dish is so good, you should eat it on your cheat day.
Original recipe modified from Vegetarian Times.
Note: if you are not strictly vegan, just make this with normal cheese shreds and normal cream cheese and you will have an amazing dish on your hands!!
Super-Addictive Vegan Lasagna
Makes 8 huge pieces
(If you have a smaller pan or want a smaller quantity, just half all the ingredients for the filling, mushrooms and grounds. We do this for our 10×10 pan.)
SEASONED “RICOTTA FILLING”
- 2 tsp. olive oil
- 2 medium onions, chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 10-oz. bag fresh baby spinach
- 2 12-oz. pkgs. firm tofu, drained
- 1 8-oz. pkg. vegan cream cheese
- ½ cup chopped fresh basil
- ¼ cup nutritional yeast
- 5 ½ cups of your favorite red sauce (I highly recommend Mario Batali Marinara or Tomato/Basil.)
- 12 uncooked lasagna noodles (don’t worry, they cook in the sauce- no need to pre-boil.)
- 12 oz. soy grounds (Boca grounds are perfect)
- 8 oz baby bella mushrooms, sliced and roughly cut
- 1 cup shredded soy cheese (we use Follow Your Heart Shreds)
Directions: Requires Food Processor!
1. Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer this mixture to food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired. Taste it, it is heavenly.
2. Brown grounds and mushrooms in pan on stove until fully cooked. (To save time, take care of this while the spinach mixture is cooking.)
3. Spread a thin layer of sauce on bottom of 13- x 9-inch baking dish. Cover with one layer of uncooked noodles, then spread an even layer of of filling, a good sprinkle of the grounds/mushroom mix, and ladle on another one-quarter of sauce.
4. Repeat layering of noodles, ricotta, grounds mixture. Keep layering, then finish with final layer of noodles and remaining sauce. Sprinkle top with soy shreds. Any remaining sauce should go around the edges and any bare areas.
5. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
6. Enjoy this epic meal. You will not be disappointed.
Pictured above is a small portion of the exploding Himalayan Blackberry bushes right outside our apartment window. They are delicious and juicy, but I let the birds have them this year.