Estrema Vegan Makeover: Noodle-Free Vegetable Lasagna Edition

Ho appena finito di leggere "Mangia, Pray, Amore "di Elizabeth Gilbert. Ogni volta che un libro è tratto un film, Devo leggere il libro prima. Poiché io amo la parola scritta, Io di solito trovo il libro molto meglio del film - più ricca di dettaglio, più profondo e più complesso. Per non parlare, the screenplay is usually adapted to make the story more entertaining and draw a bigger box office than a literal portrayal of the book would.

Comunque, I haven’t seen the movie yet (I definitely recommend reading the book) but I keep reading comments from people who have seen it saying it is making them crave pasta big-time. As I’ve mentioned in earlier posts, I’m not a huge fan of pasta but I do love Italian food. I know that almost sounds like an oxymoron but that’s me and my contradictory nature.

So in keeping with the message of the book of figuring out who you are and being at peace with yourself, I have made the ultimate Italian dish, lasagna, sans pasta. Che è di destra, lasagna with no noodles. I use baked eggplant, zucchini and squash in various combinations to act as the scaffolding of the dish. One time I made it with eggplant, another time I only had zucchini and yellow squash so that’s what I used. It was delicious both ways.

This is the type of recipe where you can use whichever vegetables you love most. I like mushrooms, asparagus and artichoke hearts. I also add spinach in the tofu ricotta so this is a healthy veggie feast. Most of the calories are coming from the tofu ricotta and the vegan mozzarella and not using noodles means less carbs so I can feel less guilty about indulging in a piece of garlic bread or two. Voglio dire, you have to have some garlic bread to mop up the sauce with, giusto?

So here is the recipe for my noodle-free veggie lasagna. Components of the recipe may look familiar because they are similar to those used in my Eggplant Rollatini recipe at
http://thevword.net/2009/09/extreme-vegan-makeover-eggplant/

Ingredienti

2 medium size eggplants and/or
2 large zucchinis and/or
2 large yellow summer squash
1 large bunch of asparagus, assettato
10-15 oz. funghi, affettato
1 15 oz. può cuori di carciofo (in water), drained and quartered
Olio spray oliva
Spinach tofu ricotta (vedi ricetta sotto)
Salsa Marinara (vedi ricetta sotto)
Sale & pepe qb
½ cup Vegan mozzarella cheese, triturati
¼ tazza di prezzemolo fresco, tritato
Vegan parmigiano grattugiato (opzionale)

Indicazioni
Preriscaldare il forno a 400 gradi. Cut the ends off the eggplant, zucchini and/or squash. Cut the eggplants, zucchini and/or squash lengthwise, into ½-inch thick slices. Arrange eggplant, zucchini and/or squash slices along with the asparagus onto baking sheets. Sprinkle with salt and pepper and spray with olive oil. Bake until lightly browned on each side and tender, circa 15-20 minuti (the 2nd side cooks faster than the 1st side). Remove slices from the oven and allow to cool.

While the eggplant, squash and asparagus is cooking, make the mushrooms, marinara sauce and the tofu ricotta.

Heat a skillet with some olive oil spray and cook mushrooms until browned and juicy, in giro 8 minuti. Remove from skillet and set aside to cool.

Marinara Sauce

1 cucchiaino. olio extra vergine di oliva
½ cipolla media rossa, tagliato a dadini
4 spicchi d'aglio, tritato
1- 28oz. pomodori possono schiacciati
1- 14 oz. può dadini i pomodori (oppure 2 lattine se vi piace un sacco di salsa)
½ cucchiaino. origano secco
½ cucchiaino. basilico essiccato
½ cucchiaino. prezzemolo secco
Sale & pepe qb

Olio di oliva caldo in una casseruola di medie dimensioni. Sautee onion and garlic a few minutes until softened. Aggiungere i pomodori e mescolare schiacciati e tagliati a cubetti. Mix di spezie ed erbe aromatiche. Coprire e lasciare cuocere a fuoco basso per circa 15 minuti.

Tofu Spinach Ricotta

10 -16 oz. spinaci surgelati, defrosted and drained
1 lb. tofu
2 Tbs. lievito alimentare
1 cucchiaino. sale
½ cucchiaino. pepe nero
1 ½ cucchiaino. origano secco
2 cucchiaino. aglio in polvere
1 cucchiaino. basilico essiccato
½ cucchiaino. rosmarino essiccato
1/8 cucchiaino. pepe di Caienna
1/2 di formaggio vegan tazza di crema (opzionale)

Mix tofu and spinach together in a bowl. Add other ingredients. Mescolare fino a quando completamente mescolato. (È possibile utilizzare un robot da cucina, ma io preferisco usare le mie mani e giocare con il mio cibo). If you aren’t worried about calories and want to make the tofu ricotta creamier and more decadent, you could add vegan cream cheese, latte (mandorla, riso, soia), or soy cream. I have done this with vegan cream cheese and it’s soooo good, si può solo mangiare al cucchiaio!

Once all the components are ready, you can begin the layering process. Spray a lasagna pan with olive oil spray. Add one or two ladles of the marinara sauce to the pan. Arrange eggplant, zucchini or squash slices so that they cover the pan in a single layer. Add a layer of tofu ricotta, then a layer of mushrooms and a layer of artichoke hearts and asparagus.

Cover this with another layer of eggplant, zucchini or squash, arranging them in the opposite direction (cross-wise). Repeat adding the layers of tofu ricotta, funghi, artichoke hearts and asparagus (you can do as many layers as you like depending on how big your pan is). Add a top layer of eggplant, zucchini or squash and cover with marinara sauce.

Bake in the oven for about 15 minutes or until the sauce is bubbling. It doesn’t take long since most of the ingredients are already cooked. Remove from oven and top with shredded Vegan mozzarella cheese. Return the pan to the oven and cook about 10 more minutes or until the cheese has melted. Togliere dal forno, garnish with fresh parsley and serve. Have extra sauce and vegan grated parmesan available, se desiderato.

Nota: if you make this in advance and refrigerate overnight, it will set better and make for easier slicing.

Godere!

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3 Le risposte alla Estrema Vegan Makeover: Noodle-Free Vegetable Lasagna Edition

  1. Rhea Parsons Riker Agosto 22, 2010 a 2:42 pm #

    Lauren – I loved the book too!

    Thanks 🙂

  2. So I'm Thinking Of Going Vegan Agosto 22, 2010 a 11:11 su #

    Yum! This sounds and looks so good!!

  3. Lauren Agosto 21, 2010 a 1:25 su #

    I LOVE this book!

    And this all looks delicious!
    i’ve been craving italian, you’ve inspired me.


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