
Come And Reason Ministries
Come And Reason Ministries helping you learn to discern.
Come And Reason Ministries
Come And Reason Ministries – helping you learn to discern.
During a camping trip with friends last year, I enjoyed some of the best tasting lasagna. The chef had no recipe (of course) but she did her best to write down what she had “thrown together”. This is my adapted version. If you have your own favorite homemade tomato sauce, use an equal amount of that in place of the jar sauce, canned tomatoes, tomato paste and seasonings. It’s hard to believe it’s vegan!
Equipment:
Chopping Board
Medium Mixing Bowl
Small Mixing Bowl
Medium Sauce Pan
9″ X 13″ Baking Dish
Ingredients:
Ricotta Filling:
2 packages (14 oz.) water packed firm tofu
1 container (12 oz.) Tofutti soy sour cream
3 Tbsp dried basil
1 Tbsp dried oregano
4 Tbsp onion powder
4 Tbsp garlic powder
4 tsp sea salt
Sauce:
2 medium yellow onions, cut in half and sliced
1 BULB garlic, chopped
1 BULB garlic, peeled and cloves left whole
2 cups zucchini, 1/4 inch slices cut in half
1 cup broccoli, chopped
2 cups eggplant, 1/2 inch cubes ‘sweated’ (see note below)
1 (24 oz.) jar spaghetti sauce
2 (14 oz.) cans diced tomatoes
1 small can tomato paste
Seasonings to taste (basil, oregano, onion powder, garlic powder)
For lasagna assembly:
1 package whole grain lasagna noodles, UNCOOKED
nutritional yeast
Directions:
Ricotta Filling:
Sauce:
Assembly:
Note: Sweating the eggplant removes any bitterness. Place eggplant in a small bowl. Salt generously. Let sit for 20 minutes until eggplant ‘sweats’. Rinse well and pat dry.