I’ll be honest, there’s a trend a-happenin’ in my family. We’re moving to more variety on our plates and more exploring in our pallets. I think it’s about time, since our toddler is getting old enough to really enjoy the different foods and to tell us what she does and doesn’t like. The baby is getting to where she likes solid foods (as long as they’re soft since she’s still missing her chompers) and my teen, well, he was getting a little bored with a 7-day rotation of dinners. So. I’ve been being more creative. And this weekend it was Vegan Lasagna. It was so delicious. Like a level of deliciousity of 10. I mean, there wasn’t even any complaining from the teen about it being dairy-free or veggie-filled. Even he loved my Dairy-Free and Egg-Free Vegan Lasagna. And that is a feat.
You can see on the picture that the layer of zucchini cheese is just lovely. It didn’t melt the way that regular cheese does, but it does make for an awesome sauce over the top, so I didn’t put too thick of a slice on top, but I did put enough that I could get a little in every bite. I also tossed-off some basil on top and some paisley, but I don’t think it added to the flavor much–the lasagna itself was bursting with flavor, so that little bit wasn’t really even required.
There was a perfect opportunity for my son to throw parmesan on top and really dork-up the flavor for himself, but he didn’t. Which surprised me. He is usually pretty insistent that he get’s that bit of dairy on his dinner (the kid puts parmesan on EVERYTHING). But then, nothing. He even ended-up sopping-up the sauce with a crust of garlic bread we’d enjoyed the day before…kid loves his Italian food. LOL!
- 1 cup vegan ricotta cheese
- 4 slices vegan zucchini cheese
- ½ zucchini, sliced lengthwise
- 4-6 lasagna noodles
- 1 cup bread crumbs or 4 slices of toast
- 1 can tomato sauce
- 1 can petite diced tomatoes
- 2 tspn basil
- 1 pinch sugar
- 2 tspn oregano
- 1 tblspn minced garlic
- 1 tblspn red wine or red wine vinegar
- 1 small can mushrooms
- 1 tspn salt
- ½ zucchini, chopped
- Preheat oven to 400-degrees.
- Mix all the ingredients for the sauce together in a large mixing bowl.
- Place a layer of sauce in the bottom of a square baking dish. Be sure to cover the entire bottom in a fairly thick layer.
- Spread a layer of ricotta over the sauce.
- Sprinkle a layer of breadcrumbs over the ricotta.
- Place lasagna noodles in a layer over the breadcrumbs.
- Add a layer of sauce, repeat steps 3-6 until ingredients run out.
- Place a layer of zucchini on top.
- Put the zucchini cheese on top of the zucchini.
- Place the lasagna in the oven and bake for approximately 30-45 minutes or until the zucchini on top is tender and noodles are cooked throughout. Good luck figuring that out–if you’re questioning it, just leave it in the oven for the full 45 minutes. If you’re starving and can’t wait that extra 15 minutes, just eat it. Heh.
- En. Freakin’. Joy. Because it’s awesome.