Vegan “Cheesy” Lasagna
The cheesy filling of this lasagna comes from a béchamel-type sauce made with soy ingredients.
- 3 cups of your favorite pasta sauce (or 1 24 to 26-ounce jar) Add to list
- 1 cup vegetable broth Add to list
- 1/3 cup of good red wine (optional) Add to list
- 2 to 3 tablespoons olive oil Add to list
- 1/2 stick vegan margarine Add to list
- 1 or 2 good pinches of Vignalta herb salt, divided Add to list
- 4 cups of cooked (but still firm) vegetables — choose from onions, zucchini, butternut squash, sweet potato, beets, carrots, celery, bell peppers, etc. If you want to include spinach, cook out as much water as you can, and press the cooked leaves in paper towels to remove as much moisture as possible. Add to list
- 1 package of Garden Time organic lasagna noodles, cooked and drained (see note) Add to list
- Vegan Béchamel Sauce Add to list
Preheat oven to 375° F.
Blend together the pasta sauce, vegetable broth and wine (if using). Treat your lasagna pan with either olive oil cooking spray, or wipe olive oil inside the baking dish with a paper towel to help prevent the lasagna from sticking.
In a large sauté pan, melt the margarine with 2 tablespoons of olive oil. Cook the vegetables separately, beginning with the mildest flavored. Cooking them separately helps ensure that all of your vegetables don't taste like onions, and it makes it easier to manage the different cooking durations. Lightly salt each vegetable with Vignalta herb salt while it is in the pan.
Spoon 1/3 of the sauce mixture into the bottom of the baking dish, then layer on top 3 to 4 lasagna noodles so that the surface is covered. On top of the noodles, evenly spread the cooked vegetables.
Top with more pasta sauce. Top with more lasagna noodles. Spread the Béchamel Sauce over the noodles.
Top with the last layer of noodles. Cover with the last of the pasta sauce. Garnish the top with chopped fresh herbs, slices of bell peppers, or mushroom slices.
Bake for 45 minutes on a cookie sheet covered with foil to catch any spill-over.
Undercook the noodles slightly as they will bake for quite a while. Undercooked pasta will help absorb any residual moisture that cooks out of the vegetables.
Recipe by, PCC Grocery Merchandiser
Source: September 2009