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There is NO Way That Lasagna Was Vegan…Just NO Way!!!

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I have to say, I was not a believer. I couldn’t imagine that I could find a vegan recipe for Lasagna that was ACTUALLY a replacement. I didn’t think that there would be one that tasted SO good, I could bring it home to my mother to try. She would adore this. I am most definitely now a believer. One of the foods that I had a hard time giving up in my head was in fact, lasagna. Recently, I have found THE most AMAZING recipes all in one little vegan cookbook (that I purchased on my Kindle Fire!), “Chloe’s Kitchen” by Chloe Coscarelli. The avocado stuffed mini potato skins that were so freaking amazing, were hers too! This Lasagna was the third, of her recipes, that I have tried and I am about ready to go through the whole book.

The real person that you have to win over in this house (because he is an avid cheese lover) is Silas. Being two, (you know how THEY are…) he can be very sensitive to things outside of his favorite zone. The kid really has an awesome palet for a two year old (probably thanks to my homemaking ALL of his baby-food and spicing it as I would any adults meals I made in the house), but two years olds are still picky eaters because they want the exact same thing, done the exact same way, every time. No joke. That same curious George book that he loves…I have been reading it EVERY SINGLE NIGHT for 4 MONTHS STRAIGHT….Needless to say, I wasn’t sure if he was going to be in the mood for something different. He cleaned his entire plate. Thank you Chef Chloe. You rock. So here’s the recipe guys! Enjoy.

Ooh-La-La Lasagna From “Chloe’s Kitchen

INGREDIENTS

Garden Ricotta
2 Tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic
1 14-ounce package extra-firm tofu, drained
2 Tbsp. lemon juice
1 1/2 tsp. sea salt
1 1/2 tsp. freshly ground black pepper
1 Tbsp. white miso paste
3 cups fresh basil

Sauce
2 Tbsp. extra virgin olive oil
8 oz. crimini mushrooms, sliced
1 24 oz. jar marinara sauce
1/4 cup soy, almond, or rice milk (I used almond)
1 Tbsp. brown sugar or maple syrup
Sea salt
Freshly ground black pepper
5 oz. baby spinach
1 lb. no-boil lasagna noodles (I actually just bought a box of the boil kind. I boiled them as per box directions and cooked the lasagna less time because the noodles didn’t need to cook in the oven.)

DIRECTIONS

Preheat the oven to 375 degrees. Lightly grease a 9×13 casserole pan.

Garden Ricotta
1)In a large frying pan, heat the olive oil over medium heat. Saute the onions until their clear, and remove from heat.
2)In your food processor (I use the most awesome NINJA! I can hear the guy whispering the word “NINJA” every time that I type the word.) combine the onion, tofu, garlic, lemon juice, salt, pepper, and miso paste.
3)Pulse the mixture until it’s right at that point of smooth but with a little bit of texture.
4)Add the basil to the mixture and pulse it just a few more times, getting the basil mixed in.

The Sauce
1)Heat oil over medium head in a medium skillet and saute the mushrooms until softened. Add the marinara sauce, nondairy milk, and brown sugar. Stir and heat through. Add salt and pepper to taste.

Assembling the Lasagna
1)Spread a thin layer of sauce in the bottom of the 9×13 pan
2)Arrange 5 lasagna noodles across the pan, overlapping just a tad on each one.
3)Spread half of the Garden Ricotta over the noodles.
4)Sprinkle half of the spinach over the Garden Ricotta.
5)Arrange 5 more noodles over the top of the spinach.
6)Spread another layer of sauce across the noodles, saving some for the top layer of the lasagna.
7)Spread the rest of the Garden Ricotta across the noodles.
8)Sprinkle the rest of the spinach over the Garden Ricotta.
9)Cover with the last layer of noodles across the top.
10)Spread the rest of the sauce over the noodles.
11)Cover with aluminum foil and bake for 45 minutes, or until the noodles are cooked and the sauce is piping hot and bubbly. (I cooked mine about 30 minutes because I didn’t have to cook the noodles in the oven.)

You can visit Chef Chloe’s Blog, if you would like to buy her book you can buy it on Amazon HERE.

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7 Comments

  1. Ok, I just made this yesterday..this is the best vegan tofu ricotta recipe! It makes the lasagna the lasagna soooo tasty and you’d never know it’s vegan..like other’s who’ve commented..even my carnivorous husband approves! Can’t wait to make this for a group.

  2. Pingback: There is NO Way That Lasagna Was Vegan...Just NO Way!!! - TheHippyHomemaker | TheHippyHomemaker

  3. This was amazing! I added a little pesto to the ricotta and added some red wine to the mushrooms and omitted the almond milk. Can’t wait to eat leftovers tomorrow!!

  4. Hi Christina! Any way to make this without a food processor and with dried basil instead of 3 cups of fresh basil? This recipe is a bit too expensive for me.

    • You can use a blender in place of a food processor though if you do not have one of those I would say a hand masher for mashed potatoes? You would have to finely chop everything else that can’t be mashed such as onions.

      If you are wanting to replace the fresh with the dried, the normal ratio is 1 tsp. dried per 1 Tbsp. fresh, though I would honestly think that would be too much for this recipe. I have made this with only 1 cup of fresh basil and it was delicious. I think if you were to add 2-4 Tbsp. dried basil, that this would be sufficient.

  5. I just made this and your right it’s AMAZING! I decided to ass some mashed up vegan meatballs from trader joe’s which was a delicious addition.

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