Monday, December 7, 2009
The lovely Divine Miss V's recent lasagna post reminded me that I hadn't made lasagna in months. I used to make it about once every two weeks but just sort of stopped I think because with CSA shares, I have been a bit scattered with meal planning (we shop before we know what our share will contain). I decided after reading her post that it was high time I put together a pan of lasagna (and buy that cool lasagna pan!), so here it is.
I am fairly picky about lasagna and am not too keen on the super vegetable-heavy healthy ones. I do like the heavy "meaty" ones but I really need to be in the right mood for those. My preferred lasagna is fairly simple — a spinach tofu ricotta one with a tomato basil sauce and simply sprinkled with nutritional yeast (no other vegan cheeses.
I make the tofu ricotta by blending drained tofu with salt, pepper, herbs & spices, olive oil, apple cider vinegar, dollop of vegenaise and sometimes a sprinkle of sugar all to taste. Then I simply hand mix in some chopped spinach, assemble with medium-cooked noodles and jarred tomato basil sauce and top with some nutritional yeast and sometimes sliced mushrooms and bake for about 45 minute at about 375F. That's it.
When the lasagna was in the oven, I whipped up some dough for breadsticks. I used the no-rise recipe. scored it and sprinkled with olive oil, roasted garlic and salt and pepper. The recipe cooks at a higher temperature but it cooked up fine with the lasagna and took about 30 minutes.
While this is my normal go-to lasagna, I really do love a "sausage" and bechamel sauce one for special occasions (have no made in ages). Sometimes I'll do lazy lasagna roll-ups with just mashed seasoned white beans for the filling. The great thing about lasagna or any pasta is that you can customise it to your tastes.
Whatever kind of lasagna you prefer, it is super easy and super satisfying and an excellent dish to serve to vegans or omnis because who doesn't like lasagna?