Saturday, December 12, 2009

Weekend Food: Lasagna & Coffee Cake

I've been craving a lasagna forever. I haven't made one in months and months. All week I imagined this lasagna filled with creamy cashew-tofu ricotta with spinach, eggplant, zucchini and roasted red peppers.

First layer of noodles, sauce, sauteed eggplant and zucchini...

Next comes cashew-tofu ricotta with spinach, more sauteed eggplant and roasted red peppers, yum!

After an hour in the oven. Topped with Follow Your Heart vegan mozzarella.

I had so much leftover noodles, sauce and filling that I made another smaller pan of it. Anyone want this?

This was so good.

For dessert, Vegan Brunch's East Coast Coffee Cake with fig jam swirl. Deelicious with tea!


cassidy said...

whoa! that lasagna looks incredible! and, seriously, if you need someone to take some of it off your hands, i'd be happy to help you out! :)

Carrie said...

That lasagna looks soooo good right now!

Oraphan said...

Oh! That lasagna looks amazingly delicious! I haven't made lasagna for such a long time, yours sounds really good! Can I have a piece, please?

HayMarket8 said...

Looks great! I love the idea of a jam swirl in your coffee cake too!

Toni said...

I'd be happy to take some lasagna off of your hands. :)

Mike K said...

That lasagna looks fantastic - yum!

Shayna said...

What is cashew tofu ricotta and how do you make that? That sounds and looks delicious! Please share the recipe!!

Shayna said...

Oh I forgot to say can you please share the recipe for the lasagna you made, not just the ricotta cheese? I would love to make this tomorrow :)
Thanks again, and I love your pictures and your blog!

kmouse said...

Hope you enjoy this! Recipe is quite simple. You will need:
12 or so lasagna noodles
1 jar of tomato and basil spaghetti sauce (or any other flavor you prefer)
1 recipe of cashew ricotta Recipe here:
1 bag baby spinach, chopped
2 zucchini, sliced
1/2 a small eggplant, sliced
1 jar roasted red peppers, drained
1 block of Follow Your Heart vegan mozzarella, shredded
Prepare cashew ricotta and mix in chopped spinach. Boil noodles until al dente. Meanwhile, saute zucchini and eggplant in olive oil until tender. Set aside. Pour 2 cups of sauce in the bottom of a rectangular baking dish. Layer four noodles across overlap them a bit and use a noodle on each end to cover the bottom of the dish completely. Spread a layer of sauce, then layer some eggplant and zucchini. Then spread all of the ricotta on top. Then more eggplant, zucchini and the roasted peppers. Cover with four noodles plus the two on the sides. Pour remaining sauce on top and add shredded vegan cheese. Cover tightly with foil and bake for 45 min. at 375 degrees. Then remove foil and bake for another 15 min.

kmouse said...

That should say 'Pour 1 cup of sauce in bottom of baking dish!" :)

Monique a.k.a. Mo said...

That lasagna looks insane! I am so hungry right now.

Gauri Radha गौरी राधा said...

That vegan lasagna looks incredible!! So does the coffee cake :-)