Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vegan lasagna: ricotta's revenge. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Vegan Lasagna: Ricotta's Revenge is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Vegan Lasagna: Ricotta's Revenge is something which I have loved my whole life. They’re fine and they look fantastic.
We made this lasagna for one of our vlogs and by popular request, here is our recipe video for it. The tofu "ricotta cheese" is so amazing in this recipe. An easy vegan lasagna recipe with butternut squash, homemade tofu ricotta, and spinach for even more nutrition. This recipe packed with flavor, has the classic cheesy texture and is surprisingly easy to make too!
To get started with this particular recipe, we have to prepare a few components. You can cook vegan lasagna: ricotta's revenge using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan Lasagna: Ricotta's Revenge:
- Make ready 1 box lasagna noodles
- Make ready 1 quart pasta sauce
- Get 1 tbsp olive oil
- Make ready 1 lb extra firm tofu
- Take 1 cup spinach leaves
- Make ready 2 clove garlic
- Get 1 small onion
- Prepare 8 oz mushrooms
- Make ready 1/3 cup olives, sliced
- Get 8 Vegan Mozzarella (i like daiya)
- Make ready 1 salt & pepper
- Get 1 fresh Italian herbs (recommended)
- Make ready 1 fresh tomato (recommended)
The tofu ricotta tastes just like the real stuff! I feel like I've said this in every post lately, but how the heck are we already halfway through summer?! There's also time for a steaming hot pan of vegan zucchini lasagna smothered in tomato sauce and stuffed with tofu ricotta. Silken tofu seasoned with cheesy-tasting nutritional yeast makes a flavorful vegan substitute for ricotta and Parmesan.
Instructions to make Vegan Lasagna: Ricotta's Revenge:
- Preheat oven to 400. Boil noodles al dente according to package directions, or use no boil I won't judge you. These next steps can be done simultaneously: while your water is boiling, start the saute, while that's cooking down make the ricotta and it'll 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. You're 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 don't 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 you'd top a pizza with, you're going to like here. Bake another 10-15. Let it cool at least ten minutes before serving.
There's also time for a steaming hot pan of vegan zucchini lasagna smothered in tomato sauce and stuffed with tofu ricotta. Silken tofu seasoned with cheesy-tasting nutritional yeast makes a flavorful vegan substitute for ricotta and Parmesan. Whole-wheat noodles and lots of veggies make this version healthier than a typical Vegan Lasagna. this link is to an external site that may or may not meet accessibility guidelines. But I managed and since the cookery class is over and done with now I can share this deliciously rich vegan spinach ricotta lasagne with all of you. Lasagna rolls stuffed with a spinach ricotta cheese made with tofu and covered with your favorite pasta sauce.
So that’s going to wrap this up with this exceptional food vegan lasagna: ricotta's revenge recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
