My parents were headed back to Canada after helping getting myself and the little one settled so I wanted to make them one last delicious vegan meal, hoping they will continue with it on their own. So I decided that this lasagna recipe was a good one to make. Every time I make it, it is always a hit and it definitely has an appropriate name.
What you will need:
- 1 – 10 oz box of brown rice lasagna noodles
- 2 – 24 oz jars of oil marinara sauce
Filling No. 1:
- 1 box extra firm tofu
- 2 oz fresh basil leaves
- 1 cup raw almonds
- 2 cloves of garlic
- 1/4 cup miso
- 1/4 nutritional yeast flakes
- 1/4 fresh lemon juice
- 1/8 teaspoon red pepper flakes
- 2 – 6 oz bags of spinach
Filling No. 2:
- 5 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup tamari
- 1 large red onion, chopped
Optional: slices of black olives for the top, or vegan parm.
In a blender or food processor add all of the ingredients for filling number 1 except for the spinach. Gradually add spinach until smooth.
In a large frying pan add a few tablespoons of water, the onion and the garlic. Sauté on medium heat until the onions are translucent then add the mushrooms and tamari. Cook until the tamari is absorbed and the mushrooms are soft.
In a 9″ by 13″ lasagna pan coat the bottom generously with marinara sauce. Add a layer of cooked (according to the box) noodles then add a generous layer of the creamy spinach filling, (picture below) then top with a layer of the mushroom filling. Put down another layer of noodles and repeat with the creamy spinach filing, then the mushroom filling. Put another layer of noodles and generously coat the top with marinara sauce.
The recipe calls for covering the top with slices of black olives but I didn’t have any and it was still delicious. So feel free to add those or sprinkle some vegan parm on top.
Bake in the oven for 60 minutes at 375.
Let cool for a few minutes before serving to prevent the layers from all coming apart.
Voila! Watch it disappear! 🙂
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