Lasagna to Dai-ya for!

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I really felt like some oozy, gooey homemade lasagna today.  So, I defrosted a block of Daiya and popped over to IGA to pick up some ingredients (I’m pretty sure I saw Lou Diamond Phillips picking up a few things as well!)

This is what i picked up: whole wheat lasagna noodles, spinach, crimini mushroooms, can of artichokes, can of whole tomatoes, tomato paste, garlic, spanish onion, cashews, firm tofu, 2 lemons, and an avocado (completely irrelevant).

Here’s what I came up with (the cashew ricotta is straight out of  Veganomicon, the rest my head).

Marinara Sauce

1 medium spanish onion finely chopped

2 cloves of chopped garlic

2 tbs extra virgin olive oil

1/2 tsp sea salt

cracked black pepper

generous pinch of cayenne pepper

1 14oz can of whole tomatoes

1 small can of tomato paste

1 tsp dried basil

1 tsp  dried oregano

Heat oil in a medium saucepan on medium heat.  Saute onions with salt for about 5 min.  Stir in garlic, basil, oregano, cracked pepper and cayenne.  Stir in small can of tomato paste and fill that same can with water and mix that in as well.  Open can of whole tomatoes and squeeze through your fingers with your hands into the saucepan.  Bring to bubbly boil, reduce to low and let simmer while you prepare the other parts of the lasagna.

Cashew Ricotta

1/2 cup raw cashews

1/4 cup lemon juice

2 tbs extra virgin olive oil

2 garlic cloves

1 lb firm tofu, drained and crumbled

1 1/2 tsp salt

1 1/2 tsp dried basil

My addition: 1 cup of grated Daiya

Combine first 4 ingredients in food processor. puree to thick paste. Add tofu and blend until smooth.  Blend in salt and basil.  Add grated Daiya to the ricotta mixture.

Sauteed Mushrooms, Artichokes and Spinach

10 crimini mushrooms, chopped

1 can of artichoke hearts, chopped

4 cups of spinach

pinch of sea salt

cracked black pepper

1 tbs extra vigin olive oil

Saute mushrooms in olive oil at medium high heat with salt until water is evaporated.  Stir in artichokes and spinach and cracked pepper til spinach wilts. Turn off heat.

Ok, time to assemble…

In a rectangle pan spread a layer of sauce on the bottom, then a layer of noodles, then more sauce. Spread on half the of the ricotta mixture (kinda tricky but do your best), then half of the mush/art/spin mixture.  Repeat. Top with a third layer of noodles, the rest of the sauce and grate about 1 cup, maybe 2 cups of Daiya on top. Sprinkle with dried parsley, cause it’s pretty, cover with foil, and bake at 350 degrees for 45 minutes.  Remove foil and bake for another 15 minutes. Remove from oven and let stand until you can’t wait any longer and ta-da!

~The Vegan Project

Comments

  1. I made the cashew ricotta last night as a dip for crackers and veggies and it was a big hit. I can’t believe how easy (and cheap) it is to make whilst still tasting so gourmet. Well done, ladies!! Will definitely make this again.

  2. hey, i really want to make the cashew ricotta but where can i find raw cashews? as they are usually toasted.

    • Bridget says:

      They can almost always be found in the bulk section of Whole Foods or your local natural foods market. If still no luck, try asking at your local vitamin store/fitness store…hope that helps!

      *It is important not to buy toasted nuts because the oils can go rancid very quickly. Always buy raw and toast/roast yourself 🙂

  3. Hi,

    Please reply ASAP if you can, since I need to buy ingredients Tuesday.

    I’ll be making this for Thanksgiving for my vegan son (home for college break – yay!). Please tell me:

    1) Is 8 ozs. of lasagna noodles enough?
    2) What size pan?

    Thanks so much. Sounds great! We love Isa Chandra. So glad you included her cashew ricotta!

    • Hi Lana! What a a great mom you are, making a vegan dish for your son 🙂

      8 oz would be enough, although you would have less layers, and probably some cashew cheese leftover (yummy with crackers)
      I would use a 7 x 11 inch pan with 8oz of noodles, or 9 x 13inch pan for a full box (16oz)

      Happy Thanksgiving!

Trackbacks

  1. […] Vegan Substitute: Daiya vegan cheese, Bute Island Farms Gourmet Cheese, vegan parmesan cheese, cashew ricotta […]

  2. […] and I really appreciated the support. That weekend I brought a vegan lasagna I found online at The Vegan Project which I LOVE! Honestly the cashew ricotta is just fantastic. It was a […]

  3. […] Vegan Substitute: Daiya vegan cheese, Bute Island Farms Gourmet Cheese, vegan parmesan cheese, cashew ricotta […]

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