The ultimate vegan lasagna recipe for a family feast on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Like all of the recipes we've featured here, vegan lasagna isn't difficult to make. It does have a lot of ingredients, though, so making it can be a little time-consuming. But we guarantee that anyone who tastes this lasagna -- vegan or not -- will rave over the results. In other words, it's well worth the effort.
Fair warning: This is an epic post. You might want to use the printer-friendly button to streamline all of the instructions on one page before attempting to follow along in real life. Here the the components:
One batch of homemade tomato sauce (recipe to follow)
One batch of cashew ricotta (recipe to follow)
A sprinkling of vegan Parmesan (recipe to follow)
One pound of lasagna noodles
Salt to taste
One batch of vegan cream (recipe to follow)
There is quite a bit of tofu in this recipe. Do yourself a favor and spend an extra buck or two for organic, non-GMO tofu. Monsanto has no place in this lasagna!
Let's start with the sauce.
You will need:
2 tablespoons olive oil
8-10 cloves garlic
2 28-ounce cans whole peeled tomatoes (try to get Cento or another Italian brand)
1 1/4 teaspoon dried thyme
1 1/4 teaspoon oregano
1 teaspoon salt
freshly ground black pepper
1 can ripe black olives (optional -- can be replaced/supplemented with 1 cup mushrooms, a couple of handfuls of baby spinach, sliced squash or any other vegetables)
1. Heat the olive oil in a large pot over medium heat.
2. Press the garlic into the heated olive oil.
Saute the garlic for about a minute, but be careful not to let it burn.
3. Add the two cans of tomatoes to the sauteed garlic.