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Lasagna

Who doesn’t love a great lasagna!
See the French version below

Preparation time: 30 minutes

Cooking time: 40 minutes

Makes 8-10 servings

Ingredients

“No Meat” Meat Sauce

 

  • 1 tbsp of olive oil Irini or Solon
  • one medium-size yellow onion, diced
  • 2-3 garlic cloves, minced
  • one 350-400gr pack of store-bought plant-based ground round (can be substitute with crumbled tempeh or firm tofu)
  • 2 pasta sauce jars (about 700ml each)
  • 1 tsp of Italian spices
  • salt and pepper

 

Ricotta Tofu

  • 16 oz pack extra firm tofu, crumbled
  • 1 tbsp of lemon juice
  • 1 tbsp of nutritional yeast
  • 2 tbsp of olive oil
  • 1 tsp of dry basil or oregano leaves
  • salt and pepper
  • 2 big handfuls of fresh spinach (about 100 grams)

Lasagna

  • one package of Nafsika’s Garden grated mozzarella
  • one package of oven-ready lasagna pasta (no cooking needed); you will need between 12 to 20 pasta depending on the size of your dish
  • optional: 2 plant-based Italian style sausages, sliced (with a drizzle of oil to pan fry them with)

Steps

  • Make the no meat sauce: in a deep fry pan, heat the olive oil over medium heat and sauté the onion until translucent and almost golden.
  • Add the garlic, mix 30 seconds, and then add the plant-based ground round. Cook for about 5 minutes making sure it doesn’t stick too much to the pan (lower the heat if so).
  • Add the pasta sauce and the Italian spices to the pan, mix in and bring to a simmer. Let the sauce simmer for about 5 to 10 minutes.
  • Preheat the oven at 350F.
  • While the sauce is simmering, make the tofu ricotta: in a food processor, put all the ingredients of the ricotta, except the spinach, and mix for about 10 seconds.
  • Add the spinach and mix 20-30 seconds more, or until the spinach is fully torn apart and incorporated into the ricotta.
  • Transfer in a bowl and, with a spoon, mix in one cup of grated mozzarella. Set aside.
  • Turn off the heat of the sauce, adjust salt and pepper to taste and set aside.
  • Optional: In a pan, lightly pan-fried the sliced sausages in a little bit of oil, a minute or so on each side. Set aside
  • Assemble the lasagna: in an ovenproof dish (large and deep enough for lasagna), spread out about one cup of the sauce (or enough to cover the surface) and then layered 3 to 5 kinds of pasta. Cover with another cup of sauce and half of the pan-fried sliced sausages and then one more layer of pasta. Spread out evenly the ricotta mixture and then one layer of pasta; another cup of sauce with the other half of pan-fried sliced sausages and one last layer of pasta. Finish with one last cup of sauce and sprinkle with enough grated mozzarella to your own preference. Cover with aluminum foil.
  • Cook the lasagna (covered) 30 minutes, uncover it and cook 10 more minutes. Let cool about 10 minutes then serve.