My favorite meal!

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Lasagna is just one of the best things ever in my opinion. It’s so filling and I love the layers and texture. My son is also super into it, which is extra motivation for me to make it often. I hope you enjoy this one!

Ingredient details:

• Silken tofu – This is the base for the ricotta mixture. I like using silken tofu because it’s extra creamy. I’ve seen it done with firm tofu as well, but I didn’t like it as much.
• Nutritional yeast – This is to add more of a cheese flavor to the ricotta, but I don’t like to add too much.
• Vegan Mozzarella – I like to mix this into the ricotta to add a little cheese pull to the mixture. It melts with the mixture in the oven and it comes our really good.
• Lentils – I used dried green lentils for the base of the meat. I think red or brown lentils would work as well, but I can’t ever seem to find them in my grocery store.
• Italian Seasoning – I like using italian seasoning to make things a bit easier on measurements. If you’d rather use fresh herbs (which I LOVE) or measure out the ingredients yourself, be my guest.
• Fennel – I really love the flavor of fennel and love the meat/sausage flavor it adds to my meat substitutions.
• Vegan Worcestershire – Make sure your worcestershire is free of anchovies. Kroger brand is naturally vegan because they do not put any anchovies.
• Olive oil – The olive oil is used for the meat base and adds some fat to create a bit of a “fried” texture to the meat once cooked.
• Yellow onion – I like using yellow onion, mostly because I get spared from crying while cutting them. White onions would also work well.
• Garlic – I like to use plenty of garlic and always mince and roast it with my onions.
• Crushed tomatoes – I just use crushed tomatoes for this recipe. I’ve also roasted tomatoes and pureed them, but like the simplicty of the canned tomatoes so my focus can be on making the meat.
• Lasagna – I just used kroger brand packaged lasagna. I have used the oven ready and the kind that needs to be cooked first. I like them both in different ways. It’s really up to how much prep you want to do, but for this recipe I used standard lasagna that I cooked first.

Recipe List

Ingredients:

For ricotta:

16oz silken tofu

1 tbsp Italian seasoning

1 tbsp nutritional yeast

8oz vegan mozzarella

For meat sauce:

1 cup lentils

2 cups water

2 tsp salt

2 tsp Italian seasoning

1 tsp fennel

1/2 tsp vegan worcestershire

1 tbsp olive oil

1 yellow onion

6 cloves garlic

32oz crushed tomatoes

Additional:

16oz lasagna

Extra cheese for topping

Instructions:

1. Preheat oven to 400°
2. In small pan, cook lentils and water on medium-low until water has evaporated and lentils are cooked through.
3. Add lentils, olive oil, seasonings, and worcestershire into a food processor and pulse 3-4 times until you can no longer see the lentil shape. Set aside.
4. Dice onion and mince garlic.
5. In medium pan, cook onion and garlic on medium heat until onion is translucent.
6. Add lentil mixture and continue to cook for 5 minutes.
7. Add crushed tomoatoes and mix well in pan. Add additional seasonings if desired.
8. In mixing bowl, combine silken tofu, italian seasoning, nutritional yeast, and vegan cheese.
9. In large pan, cook lasagna noodles as instructional say.
10. Assemble lasagna in large baking pan (I used a 13×9 glass pan). Layer noodles, then 1/3 meat sauce, then 1/3 ricotta. Repeat until everuthing is used up.
11. Sprinkle with additional cheese and bake on 400° for 30 minutes.
12. Enjoy!

*Note: most lasagna recipes call for baking longer while covered in tin foil. I don’t think this is necessary for vegan lasagna because there is no egg to cook through. Instead I bake uncovered for 30 minutes and that allows everything to cook well and the edges of the pan to get crispy.

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