The other night I thought I’d experiment with my homemade lasagna recipe. It is so yummy, but so laden with cheese that I thought it was worth a try to make it vegan to cut the fat and cholesterol. Plus, tons of cheese just doesn’t do well with my digestive system. I just couldn’t leave out the parmesean…and the goat cheese…and I used an egg. But I’m really just trying to stay vegetarian right now, so it’s all good!
This was also a great way to get a lot of good organic veggies in while still enjoying a rich, homemade comfort food!
Here is my doctored recipe:
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion) (I didn’t have one, so I left it out)
- 2 garlic cloves
- 2 carrots
- 4-6 ounces of chopped mushrooms
- 2 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped fresh basil leaves
- 1-2 cups spinach
- 1/2 teaspoon kosher salt plus more to sprinkle
- 1/4 teaspoon freshly ground black pepper plus more to sprinkle
- 1/2 pound lasagna noodles (I use Tinkyada gluten-free lasagna noodles)
- Cashew ricotta cheese by GreenAppleBaby
- 1 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- Daiya mozzarella shreds substitute (use lightly – it can be strong)
Directions
Preheat the oven to 400 degrees F.
Chop carrots and add them with garlic in food processor. Pulse until desired consistency. I like mine to be pretty fine, so I don’t have chunky sauce (plus my husband doesn’t like carrots in his sauce, so I try to hide it as best as I can
).
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the carrot/garlic mixture and cook for 1 more minute. Add the chopped mushrooms and cook over medium-low heat, for a few minutes. Add the tomatoes, tomato paste, basil, sprinkle salt and pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20-30 minutes. Drain.
In a medium bowl, combine the cashew ricotta, goat cheese, 1 cup of Parmesan, the egg, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, sprinkle the Daiya mozzarella, half the ricotta, and one 1/3 of the sauce. Layer as much spinach as you want. Add the rest of the pasta, sprinkle the Daiya mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
I made this for friends with a side salad with my lemon vinaigrette and they loved it!! I was very surprised at how good it was! I will definitely be making this version from now on!
I just forgot to take a picture