Maria prepared a whorkshop called Vegan and Vegetarian Gastronomy and showed us some recipes that we cooked together. In this post, we show you how to prepare Vegan Lasagna.
Ingredients
fo 5 servings
TOFU RICOTTA
28 oz tofu (795g)
2 tablespoons lemon juice
3 tablespoons nutritional yeast
1/4 cup fresh basil (10g)
3 cloves garlic
1 teaspoon pepper
1 teaspoon salt
MEAT CRUMBLE
2 cups walnuts (200g)
3 cloves garlic
2 tablespoons oil
1 teaspoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon pepper
2 lb cremini mushroom (907g)
1 onion, diced
LASAGNA BASE
1 jar tomato sauce
1 box lasagna noodle
Preparation
In a 9x9 inch (23x23cm) lasagna pan add 2 cups (520g) of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with Aluminium foil.
Bake in oven for 25 minutes, remove aluminium foil and bake for 5 more minutes.
Allow to cool about 10-15 minutes then cut into ninths, serve.
ENJOY!