- 1 large box
- 2 28oz cans of crushed tomatoes
- 2 or 3 peppers, get different colors
- a nice amount of nice mushrooms, spring for the nice ones
- 1 large onion
- 1 whole head of garlic
- oregano to taste
- fresh basil leaves (like 10-ish)
- big pinch of sugar
- crushed red pepper (to taste)
- big pinch of salt
- artichoke hearts
- kalamata olives
- kale (chopped)
from the Veganomicon
- 2 pound extra firm tofu
- 4 teaspoons lemon juice
- 2 clove garlic, minced
- 1/2 teaspoon salt
- pinch black pepper
- handful of fresh basil leaves (20-ish)
- 4 tablespoons olive oil
- 1/2 cup nutritional yeast flakes
- 1/2 C. raw cashews (soaked in water for as long as possible, up to 12 hours)
- 2 C. hot water
- 4 T. + 2 t. tapioca starch
- 2 T. extra virgin olive oil
- 2 small garlic clove, minced
- 1 1/2 t. sea salt
- 2 t. fresh lemon juice
Start with the sauce.
Put onion and garlic in a big saucepot and simmer in olive oil until the onions are translucent and smooth. Add peppers and mushrooms and artichoke hearts. Add a about 10 of the fresh basil leaves and let simmer. Add salt and pepper. Mix in the cans of crushed tomatoes. Add sugar to cut the tomato acidity taste and then add the crushed red pepper, oregano and optionally dried basil.. Let this simmer and move on to the tofu ricotta.
Get a large bowl and crush the extra firm tofu with a large fork. Add the lemon juice, minced garlic and remaining ingredients. Use about 20 of the fresh basil leaves. Mix up all the ingredients. If you've got leftover basil leaves chop them up and add them to the sauce. Put the tofu ricotta in the fridge.
Then next step is to prepare the moxerella but not quite make it. Put the raw cashew (preferably soaked and drained), the tapioca starch and remaining ingredients and hot water in a blender and blend it thoroughly. Blend this for a minute or more. Let this sit.
Now, boil water for the lasagna noodles and when the water is boiling add the noodles. Put some olive oil and salt in the water. When done, drain the noodles and add more olive oil.
Get the lasagna pan(s) out, the tofu ricotta, the sauce nearby and ready to assemble. Pour enough of the sauce into the bottom of the lasagna pan(s) so that no noodles will stick while baking.
Now finish the moxerella. Put a pot on the oven on medium heat and pour the mixture from the blender in there. Immediately start stirring this softly and let it heat up. You should stir this constantly, slowly as the pan heats up. The tapioca starch is going to have a reaction and you will know it when it occurs. The whole process should not take more than 5 minutes. If it's been 4 minutes and still not gotten thick turn the heat up a bit. Once thickening begins in earnest turn the heat down to low and stir until you're confident it's as thick as it's going to get. You don't want it to stick to or burn on the bottom. Remove from heat and make the lasagne.
Lay down lasagna noodles in layers to fill the pan(s). Then add a layer of sprinkled tofu ricotta, and dollops of the moxarella across the layer. The moxarella isn't easy to work with, but it will get really gooey and spread around while cooking. Just do your best to distribute it and kind of drag it across the lasagna. Now add sauce to the layer and smooth over the whole layer. Repeat this until you've got an assembled lasagna but not so much that it will boil over when baking.
Bake for 30 minutes.