Hi, again! Continuing my month of home cooking, I made vegan lasagna! I got the recipe from a friend going to culinary school at the Natural Gourmet Institute, and it's pretty damn good. I've shared a batch with my carnivore parents and brother (I'm vegan, if you haven't noticed), and they didn't realize that the "ricotta" was actually tofu!
Sorry, too lazy to plate and take a proper picture this time!
- 1 box of lasagna noodles
- 9 x 13" pan
Prepare lasagna noodles as directed on the box. Once they're done, drain and lay them on aluminum foil or parchment paper so they won't stock together. Preheat oven to 375F.
- 1/2 medium onion
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 large can pureed tomato
- spices to taste (basil, cayenne, etc.)
The tomato sauce part of the recipe is really up to you! The way I usually do sauces is very simple: just sautée finely chopped onions and minced garlic in olive oil, add pureed tomato, add some sugar to taste, add spices to taste (this time, I used cayenne (the noodles and "ricotta" balanced out a pretty spicy sauce), cumin, coriander, sage, basil). I let this simmer on a very low flame while I prepare the "ricotta."