The Kind Life

 

lasagna little house of veggies

This recipe comes from Morgan, chef, mom, and creator of the blog Little House of Veggies. It looks good! Let me know if you try it out.

Whole Wheat Lasagna with Italian "Sausage" and Peppers
 
Ingredients

  • 1 box of whole wheat or brown rice lasagna noodles
  • 1 (16-ounce) box of frozen spinach, thawed, squeeze excess water out
  • 2 (26-ounce) jars of vegan marinara (Morgan used a basil marinara)
  • 4 vegan Italian "sausages" cut into cubes
  • 2 green bell peppers, chopped
  • 2 T olive oil
  • Vegan shredded cheese (enough to sprinkle on top only)
  • 1 lb. extra firm tofu
  • Juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 heaping T nutritional yeast
  • 1/2 tsp sea salt
  • Black pepper to taste
  • 4 T chopped sundried tomatoes
  • 1 cup (a few huge handfuls) chopped fresh basil
  • 1 tsp. dried oregano

Steps

  1. Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes
  2. Crumble the tofu in a bowl, and add lemon juice, garlic, nutritional yeast, sea salt, black pepper, sundried tomatoes, fresh basil, and dried oregano
  3. Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture
  4. Set aside until ready to use
  5. Meanwhile, bring a large pot of water with 2 T olive oil to a boil, and cook noodles according to package (the oil will prevent the noodles from sticking together)
  6. Cook them for a few minutes less than suggested, so that they can finish cooking in the oven
  7. When noodles are done cooking, drain and rinse in cold water
  8. While the noodles are cooking, heat 2 T olive oil in a saute pan, and saute sausage a few minutes
  9. Use a potato masher to help crumble the sausage into slightly smaller pieces
  10. Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes
  11. Preheat oven to 425 degrees
  12. In a rectangular pyrex glass dish, start layering your lasagna
  13. Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles) Cover top of dish with foil, and bake for 30 minutes
  14. Uncover and cook an additional 10 minutes until cheese melts a little on top
  15. Let cool 5 minutes

Serve and enjoy! What’s your favorite vegan comfort food?

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Oh my!  This lasagna looks so delicious!  I can't wait to make it.  Thanks, Alicia!

Thank you all for the kind words!  Im so glad that my blog and recipes have helped you! And thank you Alicia for again recognizing and acknowledging my recipes! I am so flattered!! I hope you all give this a try, it is so delicious!

My Mom made this for me and it is sooooo good! She isn't vegan and loves it. She sauteed the spinach with some mushrooms but the rest of the recipe she followed as above. I was in charge of making the ricotta cheese. I had made ricotta before so in addition to what is asked I put in a clove of finely chopped garlic, a little salt and about a tablespoon of olive oil. My Mom made it in the early afternoon and we let it sit until dinnertime. The flavors were just as I was expecting, a very tasty lasagne. Thanks for sharing this recipe we will be making this again. 

Wow, this looks amazing!  I'm going to have to try this....maybe this weekend!  Thanks for sharing.

I have made this recipe many, many times and it is fantastic!  As a matter of fact, I have many of Morgan's recipes and I haven't tried one yet that isn't great.  Thanks Morgan for the recipes and thanks Alicia for sharing!

The tofu "ricotta" is genius. I'm a huge fan of soy crumbles (made by Boca or Morningstar, in the frozen foods aisle), so I used those in the sauce instead of the vegan sausage. This recipe is a winner.

Every Valentine's Day I make a pasta dish....however with my new vegan ways and my husband being a vegeterian, I decided to go for it and make this dish. First of all it was super easy and quick. I took the advice offered above about adding mushrooms and it helped give the sauce a rich flavor. I also added lots more than one or two cloves of garlic....try about 6...what can I say I love garlic. I made it the day before so that the flavors could really set. The next day, I served those slices up and let me say that former carnivores and anti-tofu people enjoyed every last morsel. I was asked to make it again for Sunday night dinner....This is definitely a keeper and thank you so much for posting it up. Who needs dairy or meat with delicious dishes such as this? Not me!

I just made this recipe over the weekend and I can't wait to eat it this week for lunches!

The only changes I made were to add more garlic than suggested, and instead of sundried tomatoes in the tofu mixture, I used roasted red peppers because that's what I had on hand.  I also used more veggies than suggested but that's just personal taste.

It was a simple recipe to make and even my carnivorous hubby likes it!  smiley-laughing.gif

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