Meat Lover’s Lasagna

Step 1:  No Cheese Ricotta & Lasagna Noodles

 

1 package of firm tofu

2 tbsp fresh basil

½ tsp dried oregano

¼ tsp garlic powder

½ tsp sea salt

Dash of cayenne

¼ cup nutritional yeast flakes

16 oz package of whole grain lasagna noodles (or gluten free)

  1. Drain all excess water from tofu and wrap in clean towel.  Set aside to dry for a few minutes.
  2. Break up tofu add to processor along with all other ingredients.  Pulse until blended, but not smooth (ricotta like).  Set aside in refrigerator.  (You can mix this by hand)
  3. Cook noodles according to package minus 2 minutes.  They will also cook in oven.  (Note: some varieties are already cooked and ready to go).  Place noodles in cold water to stop the cooking process and then set aside on parchment or foil.

 

Step 2:  Béchamel Sauce

 

¼ cup Earth Balance butter

¼ cup brown rice flour

1 to ½ cups unsweetened coconut milk beverage heated

½ tsp sea salt

½ tsp white pepper

2 tbsp nutritional yeast

1 tsp Dijon mustard

1 pinch nutmeg

  1. In large skillet melt butter over med high heat.  Add flour and stir constantly for a few minutes until a smooth roux is formed (do not burn).
  2. Add milk stirring constantly.  Add nutritional yeast, salt, pepper and Dijon, stirring until smooth and well incorporated.  Allow to simmer (do not boil) until desired consistency.  Add more milk if needed.   You should end up with a thick gravy like, pourable sauce.  Remove from heat, cover and set aside.

 

Step 3:   (Preheat oven to 350 degrees)                                                       Serves 10-12

 

3 tbsp extra virgin olive oil

1 onion diced

4-6 garlic cloves

2 cups sliced mushrooms

1 large jar of good quality marinara sauce (or homemade – see Anytime Pasta Sauce Recipe)

Spray olive oil

2 cups of chopped broccoli (or 4 cups fresh spinach)

1 ½ cups of vegan ground meat – Optional (see recipe below)

1 large zucchini cut into ¼ inch rounds

1 large yellow crookneck squash cut into ¼ inch rounds

1 large red onion sliced into quarter inch rounds

1 large roasted red, yellow, orange pepper cut into strips

Béchamel Sauce (see recipe)

  1. Add olive oil to large skillet over medium high heat.  Add onions, garlic, and mushrooms and sauté’ until mushrooms have released all their moisture (about 5 minutes).  Add broccoli or spinach and sauté for another couple of minutes.
  2. Add marinara (reserving ¼ cup).  Simmer a few minutes until nice and hot.  Remove from heat.
  3. Spray 13” x 9” glass casserole dish or metal pan with cooking spray.  Spread the ¼ cup of reserved sauce on bottom of pan and lay in one layer of noodles.  Add single layer of squash, peppers, and onions.  Spread thin layer of ricotta, meat, and marinara on top of vegetables.  Repeat for 3 more layers ending with noodles on top.
  4. Stir béchamel until smooth (re-heat gently if necessary) and pour over top of lasagna.  Bake for 40 to 45 minutes until sides are bubbly and top is just starting to brown on edges.
  5. Remove and let stand for 15 minutes before cutting. (Freezes well).