Fabulous Vegetarian Lasagna
Serves 8
Ok, I'll just say it — this lasagna truly is fabulous, a crowd-pleaser with its great blend of flavors. And if you haven't tried "no boil" lasagna yet, here's your chance. It not only eliminates a step in the cooking process, it helps the lasagna hold together better, making it much easier to cut.
- 9 ounces "no boil" whole wheat lasagna noodles
Tomato Sauce
- 2 tablespoons olive oil (canola is ok, too)
- 1/2 medium onion, chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon whole fennel seeds
- 1 tablespoon fresh parsley or 2 teaspoon dried parsley
- 1 small carrot, grated
- 3 1/2 cups tomato sauce (if using a thin-textured sauce, add ½ cup tomato past)
- 1 teaspoon Maldon sea salt or other chunky finishing salt
Mushroom Filling
- 2 tablespoons olive oil (canola is ok, too)
- 1/2–3/4 lb. crimini or white button mushrooms, sliced
- 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon crushed dried rosemary
- 1 teaspoon tamari shoyu soy sauce
Tofu "Ricotta"
- 1 pound extra firm tofu (if using 20 ounce block of Wildwood super-firm sprouted tofu, slightly increase the seasonings below)
- 3 tablespoons mellow white miso
- 2 tablespoons water
- 2 tablespoons sesame tahini
- 2 teaspoons freshly grated organic lemon peel
- 3 tablespoons fresh parsley or 1 1/2 teaspoons dried parsley
Top dairy-free Mochi "Cheez" or Parmesan cheese layer
This dairy-free version is definitely worth trying but if you want to keep it traditional, use 2/3 cup grated Parmesan cheese instead
- 4 ounce plain mochi, grated on coarse grater
- 1 tablespoon sesame tahini
- 1/2–2/3 cup water
Preheat oven to 375°F.
The tomato sauce: Heat olive oil in a pot and sauté chopped onion over medium heat for about 5 minutes. Add herbs and fennel, stirring constantly for about 1 minute and then add the remaining ingredients. Simmer, covered, for 35–45 minutes. Meanwhile, prepare mushroom filling
The mushroom filling: Heat olive oil in a skillet and sauté sliced mushrooms with rosemary and tamari shoyu for 15 minutes over medium/low heat until the mushrooms are browned and fragrant.
The tofu "ricotta": Drain tofu, rinse it briefly under water, and, using a fork, mix in the remaining tofu "ricotta" ingredients. The mixture will have a chunky texture.
The mochi "cheez": Right before the lasagna will be assembled, combine the grated mochi with the tahini and water. The mixture will seem fairly "wet" but the moistness will help create a creamy cheesy topping when baked.
Assembling the lasagna:
- Oil the bottom and sides of a 9 X 13 inch baking dish with olive or canola oil
- Place 5 "no boil" lasagna sheets on the bottom, overlapping to fit.
- Follow with a thin layer of the tomato sauce, about 1/2 cup.
- Then spread 1/2 of the tofu "ricotta" over the noodles
- Next cover the tofu layer with about 1/3 of the remaining tomato sauce
- Then put on another layer of lasagna sheets, placed in the opposite direction that the first layer of lasagna sheets were placed)
- Next add a layer of all the sautéed mushrooms
- Then top the mushrooms with layer of the rest of the tofu ricotta
- Cover the mushroom and tofu ricotta layer with another 1/3 of the tomato sauce
- Next add a final layer of lasagna sheets, placed in the opposite direction as the last layer placed
- Cover the lasagna sheets with the remaining tomato sauce
- Finally, distribute the mochi "cheez" or Parmesan on top.
- Cover with foil, making sure it does not touch the mochi "cheez" or Parmesan cheese layer
Bake at 375°F. for 40 minutes.
Reduce heat to 350°F., remove foil, and bake an additional 12–15 minutes
Remove from oven, and allow the lasagna to set for 10–15 minutes before cutting and enjoying a fabulous meal.
Serve with a salad and/or steamed broccoli, and a great sourdough bread.
Variations:
Add sliced black olives, if desired, adding them on top one of the tomato sauce layers.
