Hi, I am Clara. Today, we’re going to make vegan lasagna: ricottas revenge recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Lasagna: Ricottas Revenge Recipe
Vegan Lasagna: Ricottas Revenge is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vegan Lasagna: Ricottas Revenge is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook vegan lasagna: ricottas revenge using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Lasagna: Ricottas Revenge:
- Take 1 box lasagna noodles
- Get 1 quart pasta sauce
- Get 1 tbsp olive oil
- Prepare 1 lb extra firm tofu
- Get 1 cup spinach leaves
- Prepare 2 clove garlic
- Prepare 1 small onion
- Make ready 8 oz mushrooms
- Take 1/3 cup olives, sliced
- Make ready 8 Vegan Mozzarella (i like daiya)
- Make ready 1 salt pepper
- Prepare 1 fresh Italian herbs (recommended)
- Prepare 1 fresh tomato (recommended)
Steps to make Vegan Lasagna: Ricottas Revenge:
- Preheat oven to 400. Boil noodles al dente according to package directions, or use no boil I wont judge you. These next steps can be done simultaneously: while your water is boiling, start the saute, while thats cooking down make the ricotta and itll go pretty fast.
- Saute onion a few minutes over medium heat, add 2 cloves garlic, black pepper. Add sliced mushrooms, turn heat to medium-low, add pinch of salt and cover. Saute until mushrooms become opaque and drop their (delicious) liquid, about ten minutes. Uncover, turn the heat up to medium high and reduce liquid, about five minutes. If you get any stuck to the pan, deglaze with balsamic. Add olives at the end. If you have any fresh Italian herbs, add them too!
- Make tofu ricotta. Drain tofu and add to food processor or blender. Add spinach and 2 cloves garlic. Blend quickly while slowly adding olive oil. Youre not trying to liquefy it, just a few seconds should do.
- Build the lasagna. In a 9x13ish baking pan or large cast iron skillet, add olive oil and thin layer of pasta sauce. Lay down one layer of noodles, top with tofu ricotta. Another layer of noodles, add mushroom saute. I like to throw a little sauce in that layer bc i dont want it to be too dry in the middle. Top with another noodle layer, then dump the rest of the sauce on top. Cover and bake at 400 for 20 minutes.
- Uncover and top with your favorite vegan pizza cheese (I like daiya). Fresh tomato slices also heavenly. Really anything youd top a pizza with, youre going to like here. Bake another 10-15. Let it cool at least ten minutes before serving.
So that is going to wrap it up for this special dish vegan lasagna: ricottas revenge recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
