Vegan Lasagna and A Food Processor

+

Hello there!

Please, welcome my new food processor.

I couldn’t be more excited.

For the

Food

Recipes

Creations

That I will be producing with this baby.

I decided that a vegan tofu lasagna would be the perfect thing to make for dinner using my new processor.

Not the most photogenic, but definitely yum.

This tasted really good. The processor made the tofu a ricotta-like consistency and the added nutritional yeast provided some cheesy taste.

As adapted from Whole Foods:

12 no-boil dried lasagna noodles

1 (14-ounce) package firm tofu, drained

2-3 portobello mushrooms, cut into chunks/slices

1 package spinach or greens blend (I used chard, tatsoi, arugula, and spinach blend)

2 (25 oz) jars marinara or tomato sauce

2-3 garlic cloves

3-5 tablespoons nutritional yeast

red pepper flakes, black pepper, basil (or any other spices you may want), to taste

Whole Foods states to drain the tofu first. You most certainly can and it will probably come out more preferable that way, but I don’t have patience for that so I just prepared it as is. You know what? It still turned out wonderful.

Your choice!

Blend tofu, yeast, garlic, and spices in a food processor (if you don’t have one of these then use the original recipe provided here) until combined and ricotta-like texture. Set mixture aside.

Preheat oven to 350 degrees.

Spray a 9 x 13 pan with non stick cooking spray and layer the bottom with enough sauce to cover. Layer four noodles on top of the sauce then spread out about 1/3 of the tofu mixture on the noodles.

Add spinach and mushrooms and then layer more sauce. Repeat twice.

Cover pan with foil and bake for about 45-50 minutes. I baked mine for 50 minutes and the noodles were very soft. Next time I will be taking it out at 45 minutes max. Your preference, certainly.

Let sit for about 10 minutes or until it’s cool enough for you to dig in with out burning your mouth (speaking from experience…).

I’d imagine topping this with vegan cheese could be good as well.

I used Whole Food’s brand organic mushroom mariana and it was awesome, but I think next time I’m going to use plain, no salt added tomato sauce. Or maybe evenly freshly pureed tomatoes with fresh basil! Yum. I prefer the more simpler, less salty tastes.

The mushroom chunks were marvelous in each bite. I chopped the mushrooms in the food processor and it chopped them too small at first so I just mixed them in with the sauce. Made it a kinda chunky/meaty sauce. It was great but definitely didn’t compare to large chunks of mushroom. At least for me. I’m still learning the capabilities and functions of my new baby.

More vegetables next time would be superb. This lasagna is even better the next day!!! The flavors fuse together so well. I added even some more nutritional yeast to make it extra cheesy.

This was a simple, healthy, and comforting meal that I’d be happy to make for anyone willing to try something tasty.

Enjoy, enjoy…Please do.