Post by Talia on Jul 12, 2011 14:30:43 GMT -5
This is a pretty rough lasagna recipe that my dad makes so the measurements aren't exact but you can fiddle around with it. It's hard to make it wrong.
You can make it three ways. You can use vegan lasagna noodles, eggplant, or eggplant and zucchini. I'll do the recipe using the eggplant but if you want to do it the other way just substitute whatever it is for eggplant in the recipe (except don't salt the lasagana noodles or the zucchini!).
1-3 Eggplants
Box of silken tofu
Bag of Frozen Spinach
Bag of Daiya Cheese (optional)
Can of Pasta Sauce
1/2 of Flour
Preparation:
1. Cut the eggplant up into long slices 1/2 an inch thick.
2. Dust the eggplant with salt and cover it with paper towels. Leave it on the paper towel to "sweat" out the bitterness for about 30 minutes.
3. Get the tofu and the spinach close to room temperature and put them in a blender. Blend until mixed well and set aside.
Cooking:
1. Wipe the excess salt off of the eggplant and dab it in flower and drop it in a pan to fry it lightly. Brown each side just a little.
2. Start layering the lasagna in a casserole dish. Do one layer eggplant, tomato sauce, tofu spinach mixture, daiya cheese, eggplant, tomato sauce, tofu spinach mixture etc. until done.
3. Place the casserole dish in the oven at 350 degrees for about 30 minutes. Check regularly to make sure it's cooked throughout. It should look soft.
You can make it three ways. You can use vegan lasagna noodles, eggplant, or eggplant and zucchini. I'll do the recipe using the eggplant but if you want to do it the other way just substitute whatever it is for eggplant in the recipe (except don't salt the lasagana noodles or the zucchini!).
1-3 Eggplants
Box of silken tofu
Bag of Frozen Spinach
Bag of Daiya Cheese (optional)
Can of Pasta Sauce
1/2 of Flour
Preparation:
1. Cut the eggplant up into long slices 1/2 an inch thick.
2. Dust the eggplant with salt and cover it with paper towels. Leave it on the paper towel to "sweat" out the bitterness for about 30 minutes.
3. Get the tofu and the spinach close to room temperature and put them in a blender. Blend until mixed well and set aside.
Cooking:
1. Wipe the excess salt off of the eggplant and dab it in flower and drop it in a pan to fry it lightly. Brown each side just a little.
2. Start layering the lasagna in a casserole dish. Do one layer eggplant, tomato sauce, tofu spinach mixture, daiya cheese, eggplant, tomato sauce, tofu spinach mixture etc. until done.
3. Place the casserole dish in the oven at 350 degrees for about 30 minutes. Check regularly to make sure it's cooked throughout. It should look soft.