This recipe came to creation because Andrey finally made a request for dinner one week (he always goes with the flow). This time though, he asked for lasagna. And I wasn’t going to say no 🙂
Now look, I’m half Italian and lasagna is a serious thing [insert my excessive hand motions here]. My Aunt Diane makes lasagna every year for the holidays based off the recipe from my great grandmother. It’s simply noodles, ricotta, homemade sauce – layered and baked. And in my dairy eating days, it was amazing. I hadn’t dared make a vegan version because frankly, I wasn’t sure how that was going to work out.
Cue the vegan ricotta. My preference is for the Kite Hill brand, which is made with almonds. I like it because it has very minimal ingredients. Once it’s blended up with spices and garlic, it tastes pretty legit. And then I added veggies because I had to make it more nutritious, obviously.
Now don’t get me wrong, this is going to take some effort. But the good thing is that if you are feeding just 2 people, it’s going to last you for several days. I don’t know about you, but I love leftovers, especially on those days when you get home from work late. Cut a square and heat it up, done and done. That’s what I’m talking about!
I took a photos of my layering process so you can see how to layer it. Here’s what I do:
- Cover and bake
To everyone bunkering down because of coronavirus, I sincerely wish you all the best. As a dentist, I am not seeing patients unless it is an emergency, due to the aerosol nature of my work. It is going to be a very tough time financially for everyone at my office, staff, assistants, and myself, as well as for many, many people over the next several weeks. I hope that you can reach out and support those who need it the most. Maybe you can even make this lasagna for a family or neighbor in need.
All the best
Makes 8 servings
Just because you’re eating plant-based doesn’t mean you can’t have Italian food! I’m half Italian and I love a good lasagna. This recipe doesn’t have dairy, but instead uses an almond ricotta cheese. It’s loaded with lots of veggies, homemade sauce, and mushrooms. Feel free to substitute the veggies used for your favorites. The recipe makes a big enough batch to last a few days. It’s well worth the effort!
Author: Leah Romay
- 4 zucchini, sliced about 1/4 inch thick lengthwise (like a flat noodle)
- 420 g shiitake mushrooms, sliced
- 2 cloves garlic, minced
- Lasagna noodles (I used brown rice noodles)
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 – 28oz can fire roasted tomatoes
- 2 tsp dried or fresh oregano
- 1/4 c fresh basil, chopped
- 1/4 c fresh parsley, chopped
- 1 tsp salt
- 5 grinds black pepper
- 150g kale, chopped (1 large bunch)
- 1/4 – 1/2 tsp chili flakes (optional)
- 2 – 8oz containers Kite Hill Almond Ricotta (or ricotta of your choice)
- 2 T flax seed, ground
- 4 T water
- 1/2 t salt
- a few grinds black pepper
- fresh or dried basil and parsley
- 1 tsp garlic powder
- Preheat oven to 400°F. Brush zucchini slices with olive oil and arrange the slices on the pan. Roast for 30 mins. Then reduce oven to 350°F.
- Meanwhile, in a large skillet, sauté the mushrooms with the garlic until tender, about 10 minutes.
- Make the sauce – In another pot, sauté onions the onions with olive oil for 5 minutes. Add the garlic and cook for another minute. Add the tomatoes and bring to a simmer. Cook for about 10 minutes. Then add the fresh herbs and chopped kale. Stir to combine and cook until wilted.
- Cook the noodles – Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions and drain.
- Make the ricotta filling – Combine the ground flax with the water to make a flax egg. Allow flax to sit for 2-3 minutes to thicken. Then combine the flax with the almond ricotta and all other ingredients for the filling.
- Assemble the lasagna – Begin by spreading a thin layer of sauce in the bottom of a 15×10 baking dish. Then proceed as follows:
- Place 1 layer of noodles. Spread 1/2 of the ricotta mixture over the noodles. Arrange the zucchini slices over the ricotta. Add a layer of sauce. Place another layer of noodles. Spread the other half of ricotta over the noodles. Add all the mushrooms. Top with sauce. Add a final layer of noodles and top with sauce. (See photos in post above)
- Cover with aluminum foil and bake at 350°F for 35-45 minutes until bubbly. Allow to cool for 10 minutes. Serve with extra sauce on the side.