This is a really great tasting dish that I NoOilized from Oh She Glows website
I left out anything having to do with oil and instead of the fake cheese on top, the white you see is mashed garlic potatoes (leftover from Thanksgiving), that I dolloped on to make it look like Ricotta. I also don't use oil when I saute. Instead of meat crumbles I ground up some of the leftover seitan turkey. For the tomato sauce I used a pound and a half of fresh tomatoes that I cut in half and roasted in the oven. I added the roasted tomatoes to two large cans of Italian San Marzano plum tomatoes. I put all of the tomatoes in a Cuisinart with several cloves of garlic, a small handful of fresh basil and a tablespoon of crushed red pepper. I cooked this on the stove for about an hour. I sprinkled on about 3 tablespoons of Nutritional Yeast after I took the picture below.
I also used no boil whole wheat lasagna to save that step. I served all of this with a Kale and avocado salad. I took the spine out of the cleaned kale, cut it into small pieces, added avocado and the juice of a lemon, salt and pepper to taste. Easy and delicious, thanks to Engine 2 recipes.
Hi Ken,
ReplyDeleteMy Dad and I are making a vegan lasagna tonight.
He made his own cashew cheese.
It was a lot of work but fun.
Let me know how it turns out. What I like about mine is that you don't have to cook the noodles first. I love lasagna, and for me, this is a lot less work than the kind I used to make.
ReplyDelete