Monday, January 3, 2011

Field Roast and Daiya Lasagna

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The other night, while I was making lasagna, my husband was outside talking to our neighbor who was grilling a steak for his family. About ten minutes after my husband came back inside, our doorbell rang and it was our neighbor (who knows I'm vegan), with a covered plate of steak for my husband. He said to me, "Your husband said that you were making lasagna ... its probably full of vegetables and stuff, so I made him some extra steak." Now, our neighbor's intentions were good, (and he was a minister) and he was always kind and helpful to us (he's since moved), but I was baffled by his comment. Vegan lasagna = yucko? No. This is a lasagna that my husband and I can agree on: its hearty, faux-meaty and cheezy, lots of texture and second-helping worthy.

1 pound tofu, pressed for at least an hour
Fresh lemon juice (about half a lemon)
3-4 cloves of minced garlic
dash of salt and pepper
1 tsp each of dried basil and oregano
3 tbsps vegan parmesan or nutritional yeast
1/8 cup olive oil
2 cups bella mushrooms, sliced
2 cups onion, finely diced

Field Roast Mexican Chipotle Sausages, ground in a food processor
5 cloves of garlic, minced
1 jar of prepared pasta sauce, vegan
3 tsps Ener-G, whisked with 4 TB water
No-boil lasagna noodles
Daiya, mozzarella style shreads

First, prepare your ricotta cheeze mixture by putting the pressed tofu into a food processor, along with the lemon juice, garlic, salt and pepper, dried spices and vegan parm or nutritional yeast. Give it a good chop in the processor until crumbly, then add the oil and process again until the mixture forms a solid mass in the processor. Transfer to a bowl and let it marinate in the refrigerator overnight.

Once you are ready to make the lasagna, saute in a large pan separately in olive oil, until browned: the onion, mushrooms and field roast. Once each item has been browned, transfer to a bowl while you saute the other components. Add the garlic to the saute pan and then the prepared pasta sauce. Let simmer for 10 minutes, then add the sauteed items to that, and let simmer for 20 minutes. Add the Ener-G mixture and stir well.

Now you are ready to assemble the lasagna. Start by spraying a 9X13 glass pyrex with canola oil. Spoon a small layer of the pasta mixture into the pyrex. Take an uncooked, no-boil noodle and spread a generous layer of the tofu ricotta onto each noodle and place, ricotta-side up, until the layer is completed. Spoon another layer of the sauce mixture over that, and then repeat the ricotta/noodle step, but this time placing it ricotta-side down. Spoon another layer of the sauce mixture over that. Dash some parmesan over that and cover the pyrex with aluminum foil.

Preheat your oven to 375 degrees. Bake the lasagna for 30 minutes, covered. Take the foil off and bake for another 30 minutes. Sprinkle with daiya shreads and place back into the over for 2-3 minutes. Let the lasagna rest for 15-20 minutes before serving. Enjoy!


  1. I've seen the leftovers and can vouch that they smell delicious!

  2. i made this tonight and.... WOW!!!!!!!!! it is the real deal! i was worried, because it took so long to make, and i wasn't entirely convinced the tofu ricotta was gonna work but it all came together so beautifully. i made a few changes (added vegan cream cheese and umi plum vinegar to the ricotta, shiitake mushrooms instead of bella, and also a layer of vegan bechamel over the top).

  3. Thanks Justine! Glad you enjoyed it. I love your addition of umi plum vinegar to the ricotta -- I'm going to have to give that a try next time. Thanks for visiting/linking to the blog!

  4. This sounds delicious!!! Thanks for another awesome dish!

  5. Lasagna is my favourite! This looks so satisfying and delicious!

  6. I made this tonight and it was spicy! I wasn't expecting that much spice. I've used the Field Roast Apple Sage before but this was a new flavor for us. Thanks for sharing your recipe!! :) :)


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