VEGAN LASAGNA !!!

INGREDIENTS & STEPS (I prefer to make the sauce and "ricotta" the day before. Both improve their flavours overnight.)

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TOMATO SAUCE (grouped in steps):

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1 Tbsp coconut or olive oil

1 large onion diced

4 or 5 cloves garlic diced or minced.

2 stalks celery finely diced

2 carrots diced small

1 - 2 jalapeño peppers (seeds removed) finely diced

2 crushed dried chilli peppers

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10 - 15 sliced and diced mushrooms (optional)

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1 - 28 oz (796 ml) tin diced or hand crushed whole tomatoes (preferably peeled) with juice

1 - 5 oz (150 ml) tin tomato paste (plus 1 refill of water)

1/2 - 22oz (660 ml) bottle of tomato passata (strained tomatoes)

2 Tbsp rinsed chopped capers if available

1 Tbsp dried basil

1 Tbsp dried parsley or 1/2 cup fresh Italian parsley chopped

1 heaping Tbsp dried oregano

Salt and black pepper to taste

1 Tbsp raw agave syrup or other vegan sweetener (1 -2 oz of Frangelico is great)

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2 cups cooked lentils

15 - 20 fresh basil leaves coarsely chopped

1 - 14 oz (398 ml) tin small green peas drained

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1/2 cup nutritional yeast flakes

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If using no-boil noodles, you’ll want to add an additional cup of water to the sauce.

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• In a large stock pot fry and stir the vegetable ingredients down to the crushed chillies in oil until softened about 6 minutes on medium heat.

• If using, stir in the mushrooms with a shake of salt to sweat them and continue to fry for another 6 minutes.

• Then add all the tomato, herbs (not including fresh basil leaves) and sweetener.

• Simmer covered for 40 minutes, stirring occasionally.

• Stir in the lentils, peas and fresh basil in the last 10 minutes.

• Remove from heat and stir in the nutritional yeast. Ideally, the sauce should now be allowed to cool and then refrigerated overnight to marry the flavours.

• Reheat before assembling.

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TOFU/SPINACH "RICOTTA":

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1 large brick firm tofu slightly pressed, *finely* mashed

1 large or 2 small bunches spinach washed, lightly steamed, set aside to cool. Press out the water and chop.

1 tsp dried basil

1 Tbsp dried oregano

1/4 cup nutritional yeast flakes

1 tsp onion powder

1 tsp garlic powder

1/2 tsp turmeric powder

2 Tbsp tahini sauce (optional)

1 to 2 Tbsp tamari, soy sauce, or 1 Tbsp miso (preferred)

Juice of 1/2 lemon

2 Tbsp olive oil

salt & black pepper to taste

1 pinch dried chilli flakes (optional)

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Thoroughly mix all ingredients in a bowl, cover, and set aside (preferably refrigerate overnight). Stir again before use.

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FRIED ZUCCHINI:

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2 or 3 washed zucchini, cut lengthwise in 1/4 inch (1/2 cm) slices, lightly salted and sprinkled with oregano and a little garlic powder. Fry in single layers in a little olive oil over medium heat and turn to brown slightly on both sides. Set aside on paper towels.

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ASSEMBLING THE LASAGNA:

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Preheat oven to 350ºF (175ºC).

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1 package dry lasagna noodles boiled according to package directions. You can use kitchen scissors to cut required lengths if necessary after draining. Tip: keep the noodles in a little of the rinse water to prevent them from sticking together while you prepare the lasagna. Of course no-boil noodles can be used right out of the package.

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NOTE ON OPTIONAL DAIRY-FREE CHEESES:

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The How Do I Go Vegan website offers 2 delicious, healthy and easy vegan sauce recipes you could try here: www.howdoigovegan.com/2019/04/20/oat-stuffed-bell-peppers... and here: www.howdoigovegan.com/2017/04/20/creamy-cauliflower-pasta...

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Alternatively, mozzarella, cheddar, or provolone style slices torn into small pieces, sprinkled cheddar or mozzarella shreds, like Daiya or Violife, and grated Parmesan style, like Earth Island are commercially available to add to a couple of layers, but I suggest small quantities — 6 or 7 slices or a couple of handfuls of shreds in total, and a dusting of grated Parme style (Panko breadcrumbs work well, but check for the plain type that is vegan).

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BAKING PANS:

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• one 6” x 8” (15 x 20 cm) pyrex baking dish

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PLUS

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a 9” (23 cm) round roast pan

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OR

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• one 9” x 13” (23 x 33 cm) baking dish

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YIELD & LEFTOVERS:

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8 large or 10 medium servings that can be individually packed and frozen if desired. (Thawed portions reheat well by microwaving covered for 1 1/2 to 2 minutes with 1 Tbsp of water.)

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METHOD:

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TIP: If using more than one large baking dish, build the lasagna in both at the same time so you can divide the ingredients more evenly.

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• Start with a thin layer of sauce, followed by a layer of noodles, then tomato sauce, veggie sauces or Dairy-free cheese if using, and zucchini.

• Repeat layers of noodles, sauces, cheese, and zucchini, using all of the tofu/spinach ricotta in one thick middle layer, until you can finish with noodles and more tomato sauce.

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NOTE: be generous with your tomato sauce if using no-boil noodles. They will absorb the extra moisture. (Leftover sauce can be frozen and enjoyed with penne or rigatoni pasta.)

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• Bake covered in a 350ºF (175ºC) oven for 45 minutes (55 minutes for no boil noodles), and uncovered for 5 minutes. Remove from oven and let set, covered for 10 minutes before serving.

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This delicious lasagna is free of all animal products—meat, dairy, eggs, etc.

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Reject the exploitation of the vulnerable. Support fundamental moral justice for all sentient beings by going vegan today. It's incredibly easy. Learn more here: www.abolitionistapproach.com/new-abolition-start/

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And then visit www.HowDoIGoVegan.com for a wealth of free information, advocacy materials, and recipes.

Done