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Classic Vegan Lasagna

February 2, 2013 By Staci

Classic Vegan Lasagna

Classic lasagna is a labor of love, but so worth the trouble.

I have a fast and furious version of this recipe I make in a hurry, but for special occasions when I really want to wow a gathering of family and friends, this dish does it. Built to mimic classic lasagna as quickly as possible, but in a healthier plant based way.

Note that I use vegan butter for the bechamel sauce. You can actually mix the flour with a touch of veggie broth instead, but toast the dry flour in the skillet before whisking with the broth, and then adding the soy milk.

As always, feel free to use your favorite plant based milk.

***Since I first made this dish (and photographed it) I discovered homemade vegan 'parmesan' topping that I like to sprinkle on the top. It adds a pretty to that makes it look a bit more like traditional lasagna. Homemade 'parmesan' is made by pulsing almonds, nutritional yeast and salt in a blender or food processor until it resembles grated parmesan.

 

Vegan Classic Lasagna

by The Green Spork

Prep Time: 45 mins

Cook Time: 45 mins

6041329

Ingredients (serves 8)

    For the tomato sauce

    • 1 large can of peeled whole tomatoes
    • 1 whole onion, diced https://dk-apotek.com/
    • 2 cloves of garlic
    • about 1 tablespoon of finely minced italian herbs of your choice (oregano, rosemary, thyme, etc)
    • 1 tablespoon finely chopped basil

    For the bechamel sauce

    • 2 tablespoons of Earth Balance margarine (Substitute veggie broth for fat free variation, but toast dry flour in skillet first)
    • 1/3 cup of flour
    • 2 cups of soymilk
    • dash of nutmeg

    For the tofu 'ricotta' filling

    • 1 block of tofu drained
    • 2 tablespoons of yellow miso
    • 1/2 teaspoon truffle oil (optional)

    Mushroom filling

    • 2 portobello mushrooms diced
    • 1 cup of diced white mushrooms
    • dash of vegan Worcestershire
    • dash of salt
    • 1/4 teaspoon of poultry seasoning

    Additional ingredients

    • 9 brown rice lasagna noodles
    • 1 box of frozen chopped spinach, thawed and excess water squeezed out

    Instructions

    Preheat oven to 375.

    Boil the noodles until they are slightly undercooked and drain.*

    For the tomato sauce

    Pour the canned tomatoes into a bowl with the juice, and crush the tomatoes with your hands. If your tomatoes included basil leaves in the can remove them, chop finely, and return to the tomato bowl.

    Heat a nonstick ceramic skillet over medium high heat. Once heated add the onion with a sprinkle of salt and sauté until translucent. Reduce heat to medium.

    Add the garlic, herbs of your choice, and the basil. Stir to incorporate.

    Add the tomatoes to the saucepan. Stir. Allow to simmer until the sauce had reduced. About 15 minutes.

    Remove from heat and set aside.

    For the bechamel sauce

    Heat the Earth Balance over medium heat until melted.

    Whisk in the flour and continue to stir until incorporated.

    Pour in the milk while continuing to stir. Simmer the sauce until it is smooth and becomes thick enough to coat the back of a spoon.

    Remove from heat and pour into a bowl with the prepared tomato sauce.

    Blend the two sauces and set aside.

    For the tofu 'ricotta' filling

    In a medium bowl mix the tofu, miso and truffle oil (if using) until well blended. The consistency should be smooth but textured, similar to ricotta. Set aside.

    For the mushroom filling

    In a skillet, heat olive oil over medium heat. Once heated add the diced mushrooms and sauté until they begin to soften.

    Add the seasonings and continue to cook until most of the liquid has reduced. Set aside.

    To assemble

    In a 13x9 lasagna pan, add about 1/2 cup (or enough to coat) of sauce to the bottom of the pan.

    Lay out 3 noodles on top of the sauce

    Add another 1/2 of sauce over the noodles

    Spread the mushrooms out over the noodles and sauce.

    Add 1/2 of sauce and 3 more noodles

    Next, spread the tofu mixture over the noodles.

    Use your fingers to sprinkle the spinach over the tofu.

    Top with the last 3 noodles

    Pour the remaining sauce slowly over the noodles

    Cover and bake for 30 minutes.

    Remove the foil and bake uncovered for an additional 15 minutes.

    Allow to rest for 15 minutes to ensure the lasagna is easy to cut and remove from the pan.

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    Filed Under: Casseroles, Entree, Fall, Holiday, Pasta & Pizza, Potluck & Meal Prep, Recipe, Seasonal, The Basics, Winter Tagged With: classic, fat free, italian, lasagna, low fat, pasta, vegan, whole food plant based

    Lemon Linguine

    August 21, 2012 By Staci

    Lemon Linguine

    If you are new to cooking at home, let me introduce you to how simple and elegant pasta is to prepare.

    No canned or jar sauce necessary.

    I have been making this dish of years and years. The proof is in this old photo, snapped many years ago, when I was still eating cheese. See that dusting of real parmesan on top? I also snapped this photo jus before my camera battery died so the image quality isn't great. All that to say, I really need to take an updated picture but this is still my go-to "lazy dinner". Which means even though I make it often, it's usually on the days I don't feel like fussing with blog recipes and pictures. Hence, the very outdated image.

    You still get the picture (pun intended). Cook some pasta, add lemon and garlic, add pasta water to make its more saucy. Season to taste, and top with delish and easy vegan parmesan.

    I often make this recipe with spaghetti squash instead of pasta, and the basics are all the same.

     

    Easy Lemon Linguine

    by The Green Spork

    Prep Time: 5 mins

    Cook Time: 10 mins

    6042148

    Ingredients (2 servings)

    • 1/2 lb. linguine
    • 1 lemon
    • 1 garlic clove
    • 1 cup reserved pasta water (all of this may not be used)
    • 1 tbls. basil leaves torn or chopped
    • salt
    • pepper
    • vegan parmesan cheese

    Instructions

    Cook the linguine according to package directions. Reserving about 1 cup of pasta water before draining.

    While pasta is cooking use a microplane zester to zest the rind of 1 lemon into a large bowl.

    Using the same microplane, grate one garlic clove into the bowl.

    Juice the lemon into the bowl.

    Add salt and pepper to taste.

    Once pasta is al dente, add about 1/2 - 1 cup of cooking water to the bowl and whisk ingredients together.

    Add the drained pasta to the bowl.

    Toss the pasta to coat.

    Add the basil and vegan parmesan and toss again.

    Serve on warm plates. Top with a bit of parmesan, and black pepper.

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    Filed Under: Blog, Entree, Fall, Pasta & Pizza, Quick & Easy, Recipe, Seasonal, Spring, Summer, The Basics, Winter Tagged With: easy, lemon, pasta, vegan

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