Finding Out How To Go The Vegan Route
So I knew I’ve been having problems with dairy for quite a while now. I haven’t had lasagna in years. I make it for my husband Spiro on his birthday and he takes it to work. Last December I made a small one for here. And it tasted soooo good (if I do say so myself), but my digestive system said no way. So I’ve really been craving it and I thought, I have to come up with a way to make it so I can eat it without any problems. Now, I don’t have any intolerance issues to meat except pork. So this could be made with meat too, but I chose to do totally vegan. As an Italian girl talking right now – it wasn’t half bad. LOL I missed the ricotta and mozzarella, but ya know what? It totally hit that craving spot. That is cool. Here’s my recipe.
For the cheese, I used a combination of Tofu and the Buffalo Mostarella “uncheese” recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. If you have an intolerance for soy, then omit the tofu. If you have an intolerance for nuts then I guess you could use soy cheese. For the other ingredients, I used homemade marinara, shredded zucchini and gluten free lasagna noodles. If you eat eggs or wheat, feel free to use the Barilla no bake lasagna noodles. I used all these ingredients and layered them like you would a lasagna. I used a “shortbread” loaf pan. Ya know the kind you would make banana bread in? It only took 4 lasagna noodles, so really cut down on the pasta. Still can’t find quinoa lasagna noodles. Guess I’ll have to make my own one of these days. Tada! I was so surprised at the flavor. I really enjoyed it and I hope you do too. As with all my recipes – adjust to your taste, include whatever you like. This would be great with eggplant, shredded carrots, mushrooms, etc. So play around with it and enjoy.
- 1 small zucchini – shredded
- 1/2 package of firm tofu – crumbled up
- 1/2 serving of Buffalo Mostarella “uncheese” (Or you can use Daiya Shredded Mozzarella)
- 2 cups marinara (homemade or purchased)
- 4 lasagna noodles
Preheat the oven to 350 degrees. Shred the zucchini. Place marinara in your pan, place a lasagna noodle in the pan, place a layer of the “uncheese” and tofu, put sauce on top of that, place another noodle, place zucchini and sauce, another noodle. Do that til you have used up all your ingredients. Bake at 350 for about 40 minutes until the noodles are cooked through. Take it out of the oven and let it rest about 10 minutes before cutting. Serve it with a nice salad or vegetable of your choice.