Skip to content

Best lasagne ever…

November 6, 2010

…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

Ingredients

  • 12 whole wheat lasagne noodles
  • 1 can tomatoes
  • 1/2 c. sundried tomatoes
  • 2 Tbsp basil
  • 1 Tbsp balsalmic vinegar or red wine
  • salt/pepper
  • 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)
  • salt/pepper

Directions

  1. Soak sundried tomatoes in water for about 1/2 hour.
  2. Cook noodles in boiling water in saucepan to just al dente, no more (they will cook more in the oven)
  3. In blender, blend till smooth tomatoes (canned & drained sundried), basil, balsalmic vinegar or red wine, salt, pepper, cayenne.
  4. 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.
  5. 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.
  6. 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.
  7. Put a little bit of the sauce at the bottom of a 13×9″ baking dish.
  8. Place 3 noodles in dish. Cover with 1/4 of the sauce. Layer on top 1/3 of veggies.
  9. Repeat step #8. Layer on all of the spinach and nutmeg mixture.
  10. Repeat step #8.
  11. 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!

Vegan lasagna

Vegan lasagna

Advertisements
5 Comments leave one →
  1. xxxooo permalink
    November 7, 2010 1:44 pm

    Thanks so much!!! I plan to make this weekend. Grazie.
    What is the value of the addition of yeast?…flavour, health or bakes better?

    • November 7, 2010 5:52 pm

      I almost consider Nutritional yeast to be a vegan staple. Added in savoury dishes, you can get the illusion that you are eating something cheesy, at least in taste, if not texture. It has a nutty, somewhat cheese-like flavour, and is great over pasta, rice, popcorn, or on its own atop a slice of toast with vegan margarine (amazing!). Depending on the brand, it can be packed with naturally occurring B vitamins, particularly B12, which is probably on the top ten list of most deficient in vegan diets. I strongly endorse it.

      I hear the best brand is “Red Star”, and it guarantees high B-vitamin dosage (though it can be pricey). You’ll find it at most health food and organic stores. You can even find nutritional yeast in bulk in the spices section of the Bulk Barn (though I cannot attest to its B vitamin content). At any rate, that’s where I got mine in Toronto.

  2. November 7, 2010 8:57 pm

    ok, forgive me if you find this following post gross… however, I was told by a friend that if you marinate firm tofu in tamari sauce and then generously coat in the famous nutritional yeast, followed by frying in a pan, it tastes nothing less than the one and only, and likely largely inhumane, KFC chicken!!

  3. Pippa permalink
    November 9, 2010 7:29 am

    Hi.
    Your blog is super!

  4. HJM permalink
    November 14, 2010 5:14 am

    Thanks D! I’ll give it a try and let you know how my two left hands were doing in the kitchen 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: