Best lasagne ever…
…according to my mom, that is. I promised her the “recipe” a while ago and finally the guilt has engulfed me wholly. Unfortunately, there isn’t really a recipe per se. Every time I make it, it’s different. Sometimes it’s amazing, other times it’s meh. But I’m going to try to remember how I made it that special night at my Mom’s that earned it the qualifier “best”.
Lasagne vegetaliane al forno da joe vegan
- 12 whole wheat lasagne noodles
- 1 can tomatoes
- 1/2 c. sundried tomatoes
- 2 Tbsp basil
- 1 Tbsp balsalmic vinegar or red wine
- pinch or two cayenne
- 1 large onion, chopped
- 6 white mushrooms, sliced
- 1 large eggplant, sliced in 1/4″ disks, then cut in half moons
- 2 zucchini, sliced in 1/4″ disks
- 1 red pepper, sliced
- 1 box thawed spinach
- pinch of nutmeg (optional)
- 1 pkg Yves Ground round (Italian or Original) (optional)
- Corn Flakes crumbs (or homemade bread crumbs. Store-bought are ick.) (optional)
- Nutritional Yeast (optional)
- Soak sundried tomatoes in water for about 1/2 hour.
- Cook noodles in boiling water in saucepan to just al dente, no more (they will cook more in the oven)
- In blender, blend till smooth tomatoes (canned & drained sundried), basil, balsalmic vinegar or red wine, salt, pepper, cayenne.
- Squeeze as much of the water out of the spinach as possible. Sprinkle nutmeg (if using) and a little salt and pepper over it and mix in a bowl.
- Fry onions in a little oil or water in a saucepan. If using, add ground round once onions are translucent. Add water occasionally so that it does not dry out. You can add various herbs and spices here if you like (examples include: basil, thyme, cayenne, chilli powder, dried parsley, salt, pepper, etc.). Mix in the tomato sauce to the pot.
- In a separate sauce pan or skillet, fry in a little oil (or water) eggplant, zucchini, mushrooms, and red pepper. Cover with lid and steam/fry until eggplant and mushrooms darken and other veggies get only slightly tender (they should still have crunch to them). Take off heat.
- Put a little bit of the sauce at the bottom of a 13×9″ baking dish.
- Place 3 noodles in dish. Cover with 1/4 of the sauce. Layer on top 1/3 of veggies.
- Repeat step #8. Layer on all of the spinach and nutmeg mixture.
- Repeat step #8.
- Place final 3 noodles in dish. Add the rest of the sauce. Sprinkle on top Corn Flakes crumbs and nutritional yeast if using. Cover with foil and pop into a preheated oven (375°F) and cook for 30-40 minutes (depending on how long you precooked the veggies. It shouldn’t take too long. Remember, you’re really just heating everything up and cooking slightly longer.)
Serves quite a few.
Please let me know if you have any suggestions or what you think of it if you try it. I would love your feedback!