Day 1:  I converted myself on April 3, 2012.  It was also a day my husband decided to have a work pal and his work pal’s 17 year-old daughter over for a get-together.  At 5pm, husband informed me that everyone would be over at 7pm.  I had made a vegan lasagna around 4pm (recipe to follow), and was very excited to eat it.  It was going to be my family’s vegan indoctrination.

I was a LITTLE worried about having our vegan party with non-family members.  There was an 85% chance the lasagna would suck. I had some Humboldt Fog Cheese .  It was worthy, but not on my vegan menu.   I was hopeful that my guests would be happy with a scrumptious, mold-ripened cheese.

When they arrived, we offered them drinks and asked if they were hungry for dinner.  Of course they were.  I apologized profusely about what I thought to be a sub-par choice for dinner guests – my lasagna.  Although, had I known how delectable it was going to be, I would have held the apologies.  Not a morsel was left.  Even my children devoured two servings.  It was a big hit, and the first proof that food did not have to be smothered in cheese to be sublime. 

I found this recipe in Chloe’s Kitchen, a cookbook by Chloe Coscarelli.  It’s titled Ooh-La-La lasagna.

If you don’t have time to make the marinara sauce, you can substitute a store bought brand.  (I like Middle Earth Organics, Organic Tomato & Basil Sauce, although, I’ve not tried it in this recipe).

Preheat the over to 375 degrees, and lightly grease a 9 x 13 inch pan.

1 pound of Tinkyada Brown Rice Pasta Lasagna – Cook according to directions on package.  Allow noodles to cool.  Make sure they are drained of extra water, or lasagna will be runny.

4-8 leaves of  baby spinach

Homemade Marinara Sauce: prepare when noodles are cooking

2 tablespoons of olive oil

1 onion finely chopped

1 large carrot, peeled and finely chopped

1 cup finely chopped celery

2 garlic cloves, minced

2 tablespoons olive oil, 8 ounces crimini mushrooms, sliced,

2 teaspoons Italian seasoning

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 28 ounce can crushed tomatoes

1/4 cup soy, almond, or rice milk

1 tablespoon brown sugar or maple syrup

Sauce Preparation: 

Heat oil in a large saucepan over medium heat.  Add carrots celery, and mushrooms and sauté until onions are soft and vegetables are lightly browned.  Add garlic, Italian seasoning, salt, pepper, and let cook a few more minutes.  Add crushed tomatoes and bring to a boil.  Reduce heat to low and simmer, uncovered, for 15 minutes, or until sauce thickens.  Remove from heat and stir in nondairy milk and brown sugar, which will soften the acidity of the tomatoes.  Adjust seasoning to taste.

Sauce hint:

This is not in the original recipe, but if you have children or don’t like chunky mushrooms, you can throw the mushrooms in the food processor before adding to the sauté.  Your kids won’t even know they are there. The same goes for any vegetable.  The mushrooms give the sauce a meaty flavor/texture).

Garden Ricotta: Prepare while lasagna is cooking or while Marinara is simmering  

2 tablespoons olive oil

1 onion chopped,

3 cloves garlic,

1 14-ounce package extra-firm tofu, drained,

2 tablespoons lemon juice,

1 1/2 teaspoons sea salt,

1 1/2 teaspoons freshly ground black pepper,

1 tablespoon white miso paste,

3 cups fresh basil

Garden Ricotta Preparation: 

In a large skillet, heat oil over medium heat and sauté onions until soft.  Remove from heat.

In a food processor, combine onions, garlic, tofu, lemon juice, salt, pepper, and miso paste.  Pulse until mixture is almost smooth but still has some texture.  Add basil and pulse a few more times to incorporate the basil.  Adjust seasoning to taste.

Assemble Lasagna and bake:

Spread a thin layer of sauce on bottom of prepared pan.  Arrange 4 lasagna noodles across the pan.  Spread half of the Garden Ricotta over the noodles. Arrange four more noodles on top.  Spread another layer of sauce, the remaining Garden Ricotta, and 4 more noodles.  Top with remaining sauce.  You may have some noodles left over.

Arrange spinach leaves on top of lasagna in a decorative manner (one spinach leaf per square serving, two rows of 4)

Cover the baking pan with foil and bake for 45 minutes, or until noodles are cooked and sauce is hot and bubbling.  Remove from oven and let rest for 5 minutes before serving.

An afterthought:  If I have any left over Garden Ricotta, I boil some medium size pasta shells, and mix them with the cheese.  I top with any left over Marinara sauce add some if necessary.  Cover with tinfoil and refrigerate.  When ready to serve (the next day or whenever):  Place in oven at 350 degrees for 15 minutes covered, and then uncover and cook for an additional 15 minutes.  Kids love this too!