Vegan Knock-Your-Socks-Off Green Lasagna - VeggieBoards
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#1 Old 04-10-2005, 12:18 AM
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Vegan Knock-Your-Socks-Off Green Lasagna



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Category: Main Dishes - Pasta

This recipe is suitable for a: vegetarian/vegan diet.



Ingredients:

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16 uncooked lasagna noodles (regular, spinach, whole-wheat, or wheat-free)

about 2 pounds fresh spinach, chopped fine, OR 2 10 oz. bag chopped frozen spinach, defrosted and excess water squeezed out

1 recipe tofu ricotta (recipe below)

1 cup pesto, prepared OR homemade (recipe below)

4 large cloves garlic, minced

½ teaspoon salt

¾ cup (divided) soy parmesan OR homemade faux parmesan (recipe below)

⅓ cup finely chopped walnuts, toasted

2.5 packages Vegan Gourmet mozzarella cheese, shredded, OR 2 recipes worth of homemade béchamel (recipe below)





Instructions:

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Prepare tofu ricotta and, if using, homemade pesto, faux parmesan, and béchamel. Set aside.



Boil your lasagna noodles until they are a little firmer than al dente. You MUST boil the noodlesthere is not enough liquid in this recipe to leave them uncooked. Drain and lay flat on a counter, table or tray.



While the noodles are boiling, preheat the oven to 350 degrees. Oil a 9x13 inch casserole dish or lasagna pan.



Mix the spinach, tofu ricotta, pesto, minced garlic, salt, ½ cup of the parmesan, and the walnuts in a large bowl.



Reserve ¾ cup of the béchamel for the topping.



Place 4 noodles in the bottom of the pan. Spoon ⅓ of the filling onto the noodles, pressing and spreading carefully. Cover with ⅓ of the shredded mozzarella or béchamel. Repeat with another layer of noodles, ⅓ of the filling, and ⅓ of the mozzarella. Repeat one more time and finish with a layer of noodles.



Thin the reserved béchamel with a little water. Pour over the top layer of noodles and sprinkle the remaining ¼ cup parmesan over the béchamel.



Cover with a layer of foil, place in oven, and let cook 30 minutes. Then remove foil and let bake for an additional 15 minutes to brown (you can also place it under the broiler for a few minutes at the end if you like it really brown.)





Tofu Ricotta



2 pound firm water-packed tofu, drained and rinsed, and patted dry

the juice of 1 large lemon or 2 small ones

2 teaspoons maple syrup

¾ teaspoons salt (I always just put in as much as I like, so maybe start with ½ and salt it till you like it)

1-1.5 tablespoons of your favorite vegan mayonnaise (low-fat is fine)



Mash the tofu with a potato masher or fork until its in little curds. Add the maple syrup, lemon juice, and salt. Mix well.



With an immersion blender, blend the tofu until semi-creamyyou still want grainy, tiny tiny curds. If you do not have an immersion blender, pulse in small batches in a regular blender until it reaches the semi-creamy, still-grainy stage.



Mix in the mayonnaise. Use measure for measure in any recipe calling for ricotta.





Pesto



3 cups packed fresh basil leaves

4 cloves garlic, crushed

⅓ cup toasted pine nuts or walnuts

⅓ extra virgin olive oil

⅓ cup soy parmesan or homemade vegan parmesan (recipe below)

Salt to taste



Process basil and garlic in a food processor or blender until well mixed. Add nuts and process until nuts are finely ground. Drizzle in oil and process to a smooth paste.



Stir in parmesan and add salt to taste. Use immediately or cover the top with a thin layer of olive oil and store in tightly covered container.





Faux Parmesan



⅔ cup cashews, blanched almonds, or sesame seeds

⅓ cup nutritional yeast flakes

1 teaspoon light soy or chickpea miso



Add ingredients to a blender or food processor and process until the nuts are finely ground and the ingredients are well mixed.





Bryannas Béchamel





2 T. good dairy-free margarine (or extra-virgin olive oil)

3 T. unbleached flour

Blended Mixture:

1 c. soy milk

1/2 c. extra-firm SILKEN tofu or medium-firm tofu, crumbled

1/2 c. water

1 "chicken-style" vegetarian broth cube (or 1/2 of one meant for 2 c. liquid), crumbled

1/2 tsp. salt

a large pinch EACH of freshly-grated nutmeg and white pepper

Place all of the Blended Mixture ingredients, EXCEPT the nutmeg and pepper, in the blender and blend until VERY smooth. Set aside.

Melt the margarine in a medium, heavy saucepan and whisk in the flour. Whisk it over medium-high heat for a few minutes, but remove from heat before it starts to change color (you want a white "roux"). Scrape this into the Blended Mixture and blend for a few seconds, then pour the mixture back into the pot. Stir over medium-high heat until it thickens and boils; turn down and simmer on low for a few minutes until very thick. Whisk in the nutmeg and pepper.

MICROWAVE OPTION: Melt the margarine in a large microwave-safe bowl or 1 qt. Pyrex measuring beaker on Hi for 45 seconds. Whisk in the flour and microwave on HI 2 minutes. Scrape this into the Blended Mixture and blend briefly, then pour it back into the bowl or beaker, or pour in the Blended mixture and mix with a hand immersion blender until smooth. Microwave on HI for 2 minutes. Whisk. Microwave for 2 more minutes. Whisk. Microwave for 2 minutes more. Whisk in the nutmeg and pepper.





Additional comments:

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This recipe is a showstopper. Simply incredible. Make this for company. It takes some time and effort, but it's totally worth it and you'll wow your guests.







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#2 Old 04-10-2005, 01:21 AM
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*drools on keyboard*



Thanks for posting this, Molly. I'll have to work up the nerve, because long, complex recipes like this intimidate me, but I will definitely try it.

We see the world as "we" are, not as "it" is; because it is the "I" behind the "eye" that does the seeing.
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#3 Old 04-10-2005, 06:22 AM
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i've been craving lasagne for months and months, you've made me the happiest girl in the world
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#4 Old 04-10-2005, 09:00 AM
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man that sounds delish. I must try it.
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#5 Old 04-19-2005, 09:03 PM
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that sounds great...! i'm gonna make that soon! it'd be my first fully vegan lasagne, too.



i have a question! do you think it'd come out better with the vegan cheese? or the home made bechamel sauce? what's recommended?
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#6 Old 04-19-2005, 09:11 PM
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This sounds awesome, but also very difficult! Is it a challenge?
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#7 Old 01-23-2006, 01:01 AM
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this sounds great, albiet intensive.

fresh spinach all teh way! (frozen spinach tastes to me like fresh spinach that is beginning to go bad.)



ebola
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#8 Old 01-23-2006, 03:46 AM
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I'm printing out the recipe as we speak.
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#9 Old 02-17-2006, 02:49 PM
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I made this for Chance for valentines day and served it w/ a salad and Italian bread w/ roasted garlic spread. He loved it We both liked it best w/ a little of the garlic spread on top, but it wasn't necessary. While I was layering the ingredients one of his friends stopped by and kept stealing the bachamel and freaking out about how good it was, etc. It only took me about 2 hours start to finish, so not as bad as I predicted w/ the length of the recipe. I was skeptical about being able to microwave a bachamel but it worked very well and came out wonderfully creamy, I'll probably be using that on pasta by itself.



I couldn't get my hands on enough basil for the pesto so I had to ghetto it together w/ about 1/2 a cup fresh basil, the rest of the 2 1/2 cups parsley and then a ton of dried basil to make up for flavor, but it was still excellent. I'll definitely make this again.



ETA: I forgot to mention how incredibly filling it is, w/ a small slice of garlic bread I can eat a 1 by 2 inch slice if I absolutely stuff myself. Of course I want to stuff myself because its just so yummy.
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#10 Old 06-10-2007, 03:13 PM
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This is delicious.



It takes quite a while to do, but it was well worth it. I did the parm and ricotta yesterday, then did the pesto and bechamel today. I used the microwave method, it turned out great! I'd recommend even just the side recipes if anyone doesn't want to do the whole lasagna itself.



I also used fresh baby spinach, it worked out fine.
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