Posted by: alaskaVeg*n | August 19, 2008

Veggie Lasagna

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!

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Responses

  1. 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! 😀

  2. That looks so good! Tofu ricotta is the absolute best.

  3. Mmmm, that looks yummy
    !

  4. I love your site! 🙂

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  5. wow, that looks yummy! I LOVE lasagna, and this one totally made me crave it. lol…

  6. 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! 🙂


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