Sunday, December 4, 2011

Once a Year Lasagna.

It seems I only make lasagna once or sometimes twice a year. I could be wrong but that's what it feels like. I don't know why because I LOVE lasagna. Making a vegan one is super easy and just as good as any other. The trick is to have a good creamy "ricotta" that will give you that cheese-like taste and texture. I use the cashew tofu ricotta recipe from Veganomicon. Today's lasagna has spinach, mushrooms, onions, carrots and a nice tomato basil sauce.


Out of the oven.


And plated. View 1.


View 2.

7 comments:

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

Gorgeous!

J3nn (Jenn's Menu and Lifestyle Blog) said...

That looks marvelous! Thanks for the link to the dairy-free ricotta; I'm always looking for ways to make not-cheese. :)

natalie said...

That is our family's favorite vegan ricotta! I made stuffed shells with it last night, and a baked pumpkin ziti with it for Thanksgiving. It is SO GOOD!!

Jes said...

Oh man, that lasagna is **amazing** looking!!! I'm always too lazy to throw one together--gotta work on that soon!

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Emma said...

I'm exactly the same and it's so silly because I love lasagna too! Note to self: make lasagna more often :)
I always use the vcon ricotta recipe.

Jared said...

I haven't made lasagna in ages but yours looks incredible! I am now craving it...