New Vegan Lasagna

Hot from the oven!

Well, it is has been quite a while since I've posted any recipes.  To be truthful, I lost my cooking mojo and have had no motivation to find and try new recipes.  But, I've just tried a lasagna that is based on a non-vegan recipe a friend sent along to me, and it came out wonderful!  I had to change up one major ingredient…cheese, of course, but the result was better than any previous lasagna I have made.  This could also be made with gluten free lasagna noodles, but I used Barilla Oven Ready, which I believe is perfect for any lasagna…however, they DO have egg, so if you are a stickler, then go with whatever noodle is eggless.  (We are not so strict that we don't overlook an occasional egg or milk ingredient within an ingredient I use in a recipe.)

Spinach Lasagna with Tomato Sauce

26-30 oz. frozen chopped spinach

2 Tablespoons Extra Virgin Olive Oil

1 small yellow onion, chopped small

5 garlic gloves minced (or 3 teaspoons of chopped garlic from a jar)

1/8 teaspoon red pepper flakes

2 (28 oz) cans crushed tomatoes

Salt and pepper

3 Tablespoons dried basil

2 (15 oz) cans cannellini (white kidney) beans

I package vegan mozzarella style "cheeze" shreds (I use Daiya)

1/2 cup nutritional yeast

2 Tablespoons ground flaxseed + 6 Tablespoons hot water (egg substitute)

12 no boil lasagna noodles

Microwave frozen spinach in large covered bowl until completely thawed, about 15 minutes, stirring halfway through.  Squeeze spinach dry using a dish towel or whatever is easiest.  Reserve about 1/3 of the spinach "juice" for use in the bean mixture.  (You can also defrost the spinach in the fridge overnight and warm up the reserved juice after squeezing.  In retrospect, I would do this because it was very difficult trying to squeeze a towel full of HOT spinach.)  Pulse spinach in food processor until ground, 8-10 pulses, scraping bowl as you go, if necessary.  Transfer spinach back to bowl and set aside.

Heat oil in large saucepan over medium heat and add onion and cook until softened, about 5 minutes.  Stir in garlic and red pepper flakes and cook about 30 seconds.  Add canned tomatoes, 1/2 cup of the spinach, 1 teaspoon salt and 1/2 teaspoon pepper and cook uncovered until slightly thickened and reduced, about 15-20 minutes.  Stir in about half of dried basil and let sit.

Using a whisk, mix together the ground flaxseed and hot water and let sit for about 5 minutes until thickened.  This replaces egg that would normally go into the ricotta mixture, which is now the bean mixture.  (Confused yet?  :)

Drain and rinse cannellini beans and put into the food processor. Add reserved 1/3 cup spinach juice and process until smooth.  Add remaining basil, flaxseed/water mixture, nutritional yeast, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and pulse until mixed together.  

Preheat oven to 375.  Place 1 1/4 cups tomato sauce in bottom of 13 x 9 inch pan.  Cover with 1/3 bean mixture,  1/2 cup mozzarella "cheeze" shreds and 1 1/4 cups of sauce.  Continue layering finishing with 3 lasagna noodles, sauce and remaining mozzarella "cheeze" shreds.  Cover with foil (spray with oil on the side that will be touching lasagna) snugly and cook for 40 minutes. Remove foil cover and cook for additional 10 minutes or so. Remove from oven and let set on a rack for 20 minutes before cutting.

Enjoy with a small salad and some warm crusty bread.  

Delicious dinner!