Vegan Lasagna

  • Lane
  • Monday, April 26, 2010
  • Vegan Lasagna
    Mmmm, Vegan Lasagna

    I'm a fan of the vegan brownies and vegan banana nut chip muffin recipes in The Joy of Vegan Baking, by Colleen Patrick-Goudreau.  So when we found out that she had a new cookbook out,  The Vegan Table, I rushed right out to get a copy.  (Okay, I ran to the computer and ordered it... but isn't that the same thing?)

    The first recipe we tried was the less than successful Matzoh Ball Soup recipe I wrote about in my last post.  But I know this author has some excellent recipes in her repertoire... so I begged Jane to make the Vegan Lasagna.  She's got a few other things earmarked to try.  But since she likes to "surprise" me, I couldn't tell you what she's got planned.

    Back to the lasagna.  YUM!!!!  We've already had it twice, and we haven't had the cookbook for a month!  We get three dinners out of this.  We wound up using  a slightly smaller pyrex dish, so Jane used a tad less pasta, but didn't cut down on the sauce and filling.  We've found the first serving is a little wet.  The second meal has the perfect level of moisture, and we tend to need a bit more sauce for our third dinner.

    Having grown up in New York, on Sicilian-style Italian cooking... lasagna, ravioli, baked ziti, we tend to shy away from the veganized versions of these foods.  Cheese is just something that doesn't usually work.  But I can heartily recommend this recipe for even a cheese-loving omnivore.

    6 thoughts on “Vegan Lasagna

    1. That looks like italian heaven! :) Speaking of italian cuisine, whipped silken tofu, salt + (generous amount of) lemon juice + when all is prepared a squirt of olive oil on top- is pretty damn close to mozzarella when baked. (and only then, for some reason) This filling/topping works for pie, pizza, lasagna,,, you name it. Creates that melty/sticky effect that cheese lovers whine about. ;))
      +Add some turmeric if you want more egg-like flavour; grated garlic is nice too.

      Btw, great site, I subscribed via email and your posts always make me hungry. :)

    2. I make vegan lasagna to ease out the guilt feelings of serving cheesy lasagna to my family, week after week after week! And since lasagna is so versatile, I can easily sneak in different veggie in my recipe. My kids are eating veggies without making a big fuss about it, so I’m loving lasagna more than ever!

    3. I’ve gone through the Joy of Vegan Baking and I liked it a lot. I haven’t seen her new book though. It’s pretty easy to substitute the cheese but tough to find an alternative for the bechamel sauce and make a decent gravy without being dry. I have to get this book!

    4. My family and I made a vegan eggplant parm that was to die for. I could have eaten it for the rest of my life! Gotta love Italian vegan cooking :)

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