VeggieBoards banner
1 - 5 of 5 Posts

348 Posts
Discussion Starter · #1 ·
Ok, this is a recipe I made up myself, and if I can boast for a minute, it is GOOD! I even made it for my meat-eating dad and stepmom, and they RAVED about it!



1 box whole wheat lasagna noodles

olive oil (to saute the Boca mixture in)

3 bags of Boca crumbles (1 box)

several cloves of garlic, minced (as much or as little as you can handle!)

2 large RIPE tomatoes, chopped

1 large can stewed tomatoes, UNdrained

2 large portabella mushrooms, chopped

1 large onion, chopped

1 small can SLICED black olives, drained

1 small can no-salt-added tomato paste

1 small can no-salt-added tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp dried sage

sea salt and fresh ground pepper, to taste

Cook 9 (nine) lasagna noodles, according to package directions. In the meantime, heat some olive oil in a very large skillet on medium heat. When heated, add the Boca crumbles. When the Boca crumbles are starting to warm up and break apart some, add the garlic, the fresh tomatoes, stewed tomatoes, portabellas, onion, black olives, tomato paste, tomato sauce, basil, oregano, and sage. Add the fresh ground pepper and sea salt, just to taste. Reduce heat to a medium-low simmer and stir REGULARLY, making sure the mixture is thoroughly mixed, simmering for about 20-30 minutes.

While this is simmering, your lasagna noodles should be done. Remove them from heat and drain. Put these aside for the moment.

Now, preheat the oven to 350 degrees.

The next thing you'll do, while the Boca mixture is still simmering, is to make some vegan tofu "ricotta". To do this, you will need:

1 package firm or extra firm tofu

1/3 cup extra virgin olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp dried sage

Remove the tofu from the package and place in a medium sized bowl. Mash the tofu with a potato masher until well mashed and crumbly. Add the extra virgin olive oil, basil, oregano, and sage. Mix this all together thoroughly with your hands until it is mixed well and the tofu is 'crumbly'. It will resemble ricotta cheese. Set this aside.

Now oil a 9x13 baking pan. Lay 3 lasagna noodles across the bottom of the pan. Spread a third of the Boca mixture on top of the noodles. When spread uniformly, sprinkle a third of the tofu "ricotta" on top of it. Then lay 3 more lasagna noodles on top of this and repeat the Boca mixture spread and tofu "ricotta". Then lay the last 3 lasgana noodles on top of this and repeat the Boca mixture spread and tofu "ricotta" again.

Place in the oven, uncovered, and bake about 30 minutes, until the edges are SLIGHTLY browned. Do not over-cook, or the noodles will become hard, and you don't want that!

Voila! You're done! Makes 12-15 servings, great for a dinner party or just to cook for yourself for the week! Serve with a fresh tossed salad, some bread, and some red wine. Yum!
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.