Mary Sheehan Coming Home To Cook

December 3, 2017

vegan lasagna

Filed under: Recipes,Uncategorized — admin @ 1:08 pm

This is a lasagna that is creamy and rich without the dairy. Totally delicious even for the skeptics among us! I made this for my grandson’s birthday dinner and even the 2 and 4 year old liked it! There’s a lot of ingredients here but it’s worth it. Use plenty of fresh herbs and spices to your liking. Make it your own creation and Enjoy! lasagna2
Heat oven to 350.
olive oil
1/2 lb. cooked lasagna noodles
medium spanish onion
8 medium button mushrooms
1 medium eggplant
1 large red pepper
1/4 cup non-dairy butter
1/4 cup white flour
2 1/4 cup almond milk or any non-dairy plain milk
1 cup peeled tomatoes
pinch of grated nutmeg
1 tsp. dried thyme
salt and pepper to taste
1 lb. firm tofu, drained.
1/4 cup cilantro, minced
2 tsp.tamari (aged soy sauce)
1 Tbl. nutritional tasty yeast
1 large sweet potato, peeled and cooked
chop onion and mushrooms, saute in olive oil (to lightly cover skillet) and set aside.
Peel eggplant. Slice lengthwise.
Core red pepper, slice in half.
On an oiled baking sheet, place eggplant and peppers. Sprinkle with sea salt, turning every 10 minutes or so until thoroughly roasted.
Boil lasagna noodles until tender, set aside.
Pink sauce:
Melt butter, whisk in flour to make a roux. Cook for a few minutes until it
reaches a smooth consistency.
Slowly add room temperature milk.
Add pinch of nutmeg and 1 tsp. dried thyme.
Cook, whisking occasionally until it starts to thicken.
Add cooked mushrooms and onions.
Add sea salt and pepper to taste.
Add peeled tomatoes, let cook while preparing filling.
In a food processor blend tofu, sweet potato, cilantro, tamari and tasty yeast until smooth.
Add salt and pepper to taste.
In a 9″ x 13″ pan spread pink sauce
Lay noodles lengthwise.
Cover with a layer of roasted vegetables.
Spread filling, evenly distributing.
Cover with noodles, widthwise.
Repeat: sauce, noodles, vegetables, filling, noodles.
Cover with sauce.
Bake for 45 minutes or until it starts getting bubbly.
Let sit for 10 minutes, slice into 12 large pieces or do your own thing, and cut more or less.
Serve with a simple fresh salad and warm crusty bread.

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