INSERT LASAGNA PHOTO
Lasagna is one of my favorite foods. Prior to shifting to a 100% plant-based lifestyle, I was vegetarian for most of my life, and used to make an incredible spinach mushroom lasagna. I am not the world's greatest chef, but this lasagna was pretty fabulous! So I have worked to re-create it without any animal products:
Version 1- Spinach Mushroom Lasagna
Sauce Ingredients:
1 Tbsp Olive Oil (or your favorite cooking oil)
3 Garlic "Teeth", Minced
1 Small Onion, Chopped
1 Jar basic Marinara Sauce (or you can make your own from scratch if you feel industrious)
8-10 Large Mushrooms sliced
1 Bunch Spinach, Roughly Chopped (or not, it will wilt down a LOT!)
2 Tbsp Fresh Basil, Roughly Chopped
Salt and Pepper to Taste
Saute onions for a few minutes in the olive oil, then add mushrooms and garlic. Once everything is nice and golden, add in the marinara sauce then the spinach, basil and salt and pepper. Cover and let simmer for about 10 minutes on low heat.
Ricotta "Cheese" Ingredients
I use a raw Macadamia Ricotta Nut Cheese recipe from Chef Russell James http://www.terawarner.com/blog/2011/08/raw-lasagna-recipe-by-the-raw-chef-russell-james/ It is definitely more work than buying pre-made ricotta or even using tofu ricotta (which you can do if you want to make this recipe easier), but I find that the taste and texture of this "cheese" works perfectly in lasagna.
2 Cups Macadamia Nuts, Soaked 4 hours or more
1 Cup Pine Nuts
2 Tbsp Lemon Juice
2 Tbsp Nutritional Yeast
1 Yellow Bell Pepper
2 Tbsp Fresh Parsley
1 Tbsp Fresh Thyme (I use dried sometimes when I run out of fresh)
1 Tsp Salt
1/2 Cup Water, as needed
Process all ingredients together in a food processor adding as little of the water as possible until a fluffy consistency is achieved.
Version 2: "Meaty" Lasagna
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