lasagna Archives - Epicurean Vegan

Lasagna Bolognese

August 31, 2015 by Epicurean Vegan

This picture was taken mid-process. I forgot to take a picture of the final product, but that’s okay . . . it wasn’t as pretty as this shot. It’s all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It’s a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester’s new book.)

INGREDIENTS:
Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
1/4 tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
1/4 tsp celery salt
1/2 tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
1/4 C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
1/4 tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach

DIRECTIONS:
Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9×13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Cover and bake 30-40 minutes. If you make this ahead of time and it’s been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Lasagna Bolognese

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

This picture was taken mid-process. I forgot to take a picture of the final product, but that's okay . . . it wasn't as pretty as this shot. It's all about taste anyway, right? (Yes, I know, presentation counts, too.) Anyway, this is adapted from Mastering the Art of Vegan Cooking cookbook. I made some changes and tailored it to my own tastes and what ingredients I had on hand. It's a fantastic variation of typical lasagna. I also went rogue by not boiling the noodles ahead of time! Ack! I totally took a gamble, especially since I was feeding guests who are not vegan. I took the advice of Kathy Hester who advises (in her new cookbook, The Easy Vegan Cookbook) not to cook the noodles ahead of time. It actually worked beautifully. It could have helped that I made this a few hours ahead of time, thus, giving the sauces times to soften the noodles. Either way, this is a will-make-again dish. (By the way, look for my review tomorrow of Hester's new book.)

Author: Epicurean Vegan

Serves: 9

Ingredients

Bolognese sauce
2 Tbs olive oil
1 red onion, diced
2 stalks celery, diced
1 carrot, diced
2 Field Roast Sausages, Italian Seasoning flavored, crumbled
1 tsp fennel seed
¼ tsp black pepper
2 pinches red pepper flakes
1 tsp Italian seasoning
¼ tsp celery salt
½ tsp smoked paprika
Dash of vegan Worcestershire sauce
1 clove of garlic, minced
1 Tbs soy sauce
1 24-oz jar marinara sauce
2 Tbs sherry
Vegan Bechamel Sauce
2 Tbs vegan margarine
¼ C nutritional yeast
3 Tbs whole wheat flour
1 Tbs white wine
1 Tbs soy sauce
1 tsp onion powder
2 tsp garlic powder
¼ tsp nutmeg
2 tsp vegan Parmesan cheese
1-1/2 C almond milk
2 tsp lemon juice
Lasagna
9 lasagna noodles (I used Bionaturae brand) Keep the leftovers for a fabulous Lasagna Soup!
2 large tomatoes, sliced
3-4 C chopped spinach

Directions

Start with the Bolognese sauce. In a cast iron sauce pan, heat the olive oil over medium heat. Add the onion, celery, and carrot; cook until tender. Add the Field Roast, fennel, pepper, red pepper flakes, Italian seasoning, celery salt, paprika, vegan Worcestershire sauce, and garlic. Stir occasionally for 5 minutes. Add the soy sauce, marinara sauce, and red wine. Reduce heat and simmer while you prepare the rest of the dish.
Now start the Bechamel sauce. In a medium sauce pan, melt the vegan margarine over medium heat. Whisk in the nutritional yeast and flour, then whisk in the white wine, soy sauce, onion powder, garlic powder, nutmeg, vegan Parmesan, almond milk, and lemon juice. Whisk until thick and creamy. This may take a few minutes, and you might need to reduce the heat a little. Transfer to a large measuring cup.
Preheat the oven to 350 and start assembling the lasagna. Ladle some sauce in the bottom of a 9x13 baking pan. Keep it thin, not too much. Next, place 3 uncooked lasagna noodles on top, followed by some Bolognese sauce, some spinach, 2 slices of tomato (per noodle), then pour a little Bechamel sauce on top.
Go easy on the Bechamel sauce because you will need to top the dish at the end, covering the noodles completely. Repeat this step two more times, ending with the last 3 lasagna noodles. Top with the remaining Bechamel sauce.
Cover and bake 30-40 minutes. If you make this ahead of time and it's been in the fridge for a while, add about 10 minutes to the cooking time. Let cool 5-10 minutes, then slice and enjoy!

Lasagna Soup

November 18, 2012 by epicureanvegan

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Cook for 5 minutes, or until the onions are tender.

Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup

Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Author: Epicurean Vegan

Ingredients

1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
¾ tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
½ C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

Directions

In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
Cook for 5 minutes, or until the onions are tender.
Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Vegan White Lasagna

October 8, 2012 by epicureanvegan

So there are moments in history where you want to slap your forehead and say, “Seriously?” The OJ Simpson acquittal. . . Lady GagGag’s meat dress . . . the recent attacks on Sesame Street . . . Oh, and the terrible call that cost cost the Green Bay Packers the game against the Seattle Seahawks a couple of weeks ago . . .(that’s for you, Jessie)! I had a moment of forehead-slapping-followed-by-a-REALLY? when I forgot a key ingredient in this meal. Pesto. See . . . I even made it:

But I made it earlier in the day and forgot to use it. Wheresma pesto? In the fridge. For those of you unfamiliar with “wheresma,” let me give you a brief history. My dear and wonderful husband apparently earned the nickname, “Wheresma” because he often asked, “Where’s my (this)?” “Where’s my (that)? Enduring, right? No. Wheresma makes an appearance every once in while . . .

Anyhoo . . . I have to admit, the lasagna just wasn’t the same without the pesto. I highly recommend you don’t forget this ingredient. It was still tasty and leftover-worthy, but it didn’t have the flavor I was hoping for, so don’t forget the pesto!

INGREDIENTS:
Ricotta:
1 12-oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice
1/4 C vegan mozzarella
Pesto:
4 C basil leaves
1 C Italian leaf parsley
1 C pine nuts
4 cloves garlic cut into small pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 C lemon juice
2/3 C olive oil
6 Tbs vegan Parmesan cheese
White sauce:
3 Tbs Earth Balance
1/4 C flour
2 C almond milk
1/2 C white wine
1/4 tsp salt
1/8 tsp black pepper
Dash of nutmeg
1/3 C nutritional yeast
The rest:
12 lasagna noodles
5 C kale, chopped
2 C mushrooms, sliced
1 C onion, diced
olive oil
Vegan mozzarella, optional

DIRECTIONS:
Save yourself a headache by making the ricotta and pesto a day ahead, or at least earlier in the day. (Just don’t forget about them). For the ricotta, combine everything but the vegan mozzarella in the food processor. Blend until smooth. Transfer to a bowl and stir in the cheese. To make the pesto, combine everything but the pine nuts and Parmesan cheese. Blend until smooth. Add the nuts and Parm and blend well.

I like using traditional lasagna noodles, as opposed to the no-boil variety. The trick is to not boil them too long. They’ll cook the rest of the way later on in the oven. I also made a small batch (8″x8″) pan, which meant cutting 2-3″ off the noodles in order to fit the pan. I ended up with 4 layers, but feel free to make 3 layers in a 9×13″ pan. So . . .to begin, start boiling the noodles. Meanwhile, heat a tablespoon of olive oil in a large skillet. Add the onion and cook 5-7 minutes, or until the onions get tender. Add the mushrooms and kale and cook a few more minutes, until the mushrooms soften and the kale wilts.

To make the sauce, melt the Earth Balance. Slowly whisk the flour, a little at a time until you reach a thick paste.

Whisk in the milk a little bit at a time until there aren’t any clumps left. Stir with a whisk over medium-high heat until thickened, about 7 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 350. Drain the pasta and rinse it with cold water. Pour about half of the sauce mixture on the bottom of an 8×8″ baking dish. Lay 3 lasagna noodles (you’ll need to cut the noodles to fit) on the bottom of the pan. Spread on about 2 Tbs of ricotta on each noodle, then a layer of the pesto. Top with a thin layer of the mushroom/kale mixture.

Repeat layers, ending with the final three lasagna noodles. Pour the rest of the sauce on top. Sprinkle with some vegan mozzarella if you’d like.

Cover and bake for 40 minutes. Enjoy!

Vegan White Lasagna

Author: Epicurean Vegan

Ingredients

Ricotta:
1 12-oz extra firm tofu, drained and pressed
⅓ C nutritional yeast
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
2 Tbs lemon juice
¼ C vegan mozzarella
Pesto:
4 C basil leaves
1 C Italian leaf parsley
1 C pine nuts
4 cloves garlic cut into small pieces
½ tsp salt
¼ tsp black pepper
¼ C lemon juice
⅔ C olive oil
6 Tbs vegan Parmesan cheese
White sauce:
3 Tbs Earth Balance
¼ C flour
2 C almond milk
½ C white wine
¼ tsp salt
⅛ tsp black pepper
Dash of nutmeg
⅓ C nutritional yeast
The rest:
12 lasagna noodles
5 C kale, chopped
2 C mushrooms, sliced
1 C onion, diced
olive oil
Vegan mozzarella, optional

Directions

Save yourself a headache by making the ricotta and pesto a day ahead, or at least earlier in the day. (Just don't forget about them.) For the ricotta, combine everything but the vegan mozzarella in the food processor. Blend until smooth. Transfer to a bowl and stir in the cheese.
To make the pesto, combine everything but the pine nuts and Parmesan cheese. Blend until smooth. Add the nuts and Parm and blend well.
I like using traditional lasagna noodles, as opposed to the no-boil variety. The trick is to not boil them too long. They'll cook the rest of the way later on in the oven. I also made a small batch (8"x8") pan, which meant cutting 2-3" off the noodles in order to fit the pan. I ended up with 4 layers, but feel free to make 3 layers in a 9x13" pan. So . . .to begin, start boiling the noodles. Meanwhile, heat a tablespoon of olive oil in a large skillet. Add the onion and cook 5-7 minutes, or until the onions get tender. Add the mushrooms and kale and cook a few more minutes, until the mushrooms soften and the kale wilts.
To make the sauce, melt the Earth Balance. Slowly whisk the flour, a little at a time until you reach a thick paste.
Whisk in the milk a little bit at a time until there aren't any clumps left. Stir with a whisk over medium-high heat until thickened, about 7 minutes. Season with salt, pepper, and nutmeg.
Preheat the oven to 350. Drain the pasta and rinse it with cold water. Pour about half of the sauce mixture on the bottom of an 8x8" baking dish. Lay 3 lasagna noodles (you'll need to cut the noodles to fit) on the bottom of the pan. Spread on about 2 Tbs of ricotta on each noodle, then a layer of the pesto. Top with a thin layer of the mushroom/kale mixture.
Repeat layers, ending with the final three lasagna noodles. Pour the rest of the sauce on top. Sprinkle with some vegan mozzarella if you'd like.
Cover and bake for 40 minutes. Enjoy!

Vegetable Lasagna

April 18, 2010 by epicureanvegan

This lasagna is delicious, simple and healthy! I used the same tofu mixture recipe as the Stuffed Shells and it was perfect for this meal. I used the no-boil lasagna noodles since they’re such a time saver–just make sure that every inch gets covered with sauce, otherwise, any bare spots won’t cook and will be crunchy.

INGREDIENTS:
2 Tbs olive oil
12 no-boil lasagna noodles
2-1/2 C zucchini, sliced thin
2-1/2 C portobello mushrooms, sliced
2/3 C onion, chopped
1 14-oz pgk. extra-firm tofu, drained and pressed
1 jar marinara sauce, divided into thirds (I like Newman’s Own)
1/4-1/3 C nutritional yeast
1 C fresh basil, chopped
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
2 Tbs lemon juice
8-oz vegan mozzarella, shredded

DIRECTIONS:
Preheat oven to 375.
To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, nutritional yeast, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese. Stir in 1 cup of the mozzarella cheese.
In a large skillet over medium-high heat, saute the onions, zucchini and mushrooms in the olive oil for about 5-8 minutes, just enough to soften them.
In a 15″ baking pan, line the bottom with 4 of the lasagna noodles. Top with half of the tofu mixture, half of vegetables, sprinkle with a layer of cheese and then 1/3 of the sauce.

Top with another 4 noodles, the other half of the tofu mixture and other half of veggies. Add another thin layer of cheese and 1/3 of the sauce. Top with remaining 4 noodles, rest of sauce and rest of cheese.

Bake uncovered for 30-35 minutes. Let cool 5 minutes before cutting. Enjoy!

Lasagna Bolognese

Lasagna Soup

Vegan White Lasagna

Vegetable Lasagna

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