Yummy! A vegan lasagna with whole wheat noodles, eggplant, cauliflower, onion, garlic, mushrooms, spinach tofu ricotta, basil marinara and a walnut parm on the top. I roasted the slices of eggplant before I used them. I diced fresh spinach and added it to the food processor with extra firm tofu, sesame tahini, lemon juice, olive oil, sea salt, cracked pepper, fresh basil leaves, garlic and nutritional yeast for a ricotta. The onion, mushrooms, garlic and cauliflower were sauteed for varying amounts of time. Prepare yourself for this – the basil marinara came from a jar (GASP) I was running out of time, so went with plan b. I popped the top and poured it on =) 45 minutes in the oven and voila – I could eat this all day!
your lasagna looks glorious – jarred marinara or not – it’s awesome! nothing wrong with saving some time, i always say! and i would have never thought to add in cauliflower – mmmmmm! i love it all!
By: jessy on August 20, 2008
at 6:23 am
That looks so good! Tofu ricotta is the absolute best.
By: destinyskitchen on September 1, 2008
at 8:22 pm
Mmmm, that looks yummy
!
By: Kala on October 23, 2008
at 11:53 am
I love your site!
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By: Michael Tim on February 28, 2009
at 9:22 am
wow, that looks yummy! I LOVE lasagna, and this one totally made me crave it. lol…
By: courtney on May 21, 2009
at 4:54 pm
looks delicious! my fiance and i aren’t vegetarians, but we ARE moving to alaska and trying to make a huge effort to eat healthier… i was worried that it would be more difficult in AK but it looks like you’ve got it covered!
By: rhi on August 20, 2009
at 7:52 am