I love this time of year because of all the sexy heirloom tomatoes in the farmer’s market. If you have a garden you probably are up to your eyeballs in these babies. A beautiful vegan lasagna with a tofu filling and a medley of summer vegetables is a great way to use some of those delicious tomatoes. You can freeze the sauce or the some of the lasagna itself so you can enjoy the bounty of summer all winter long.
COOKING TIME | 1 1/2 HOURS
SAUCEPAN | BAKING SHEET | 9 X 13 BAKING DISH
FOOD PROCESSOR | OVEN
For the lasagna:
1 large eggplant, thinly sliced lengthwise
2-4 Tablespoons olive oil
Salt and pepper as needed
2 large portobello mushroom caps
12 uncooked gluten free lasagna noodles
4 cups kale, washed and chopped
5 cups pomodoro sauce (see recipe below)
1 recipe tofu ricotta filling
Preheat oven to 375 degrees.
Oil, salt and pepper the eggplant slices and portobello caps. Roast both for 10-15 minutes on parchment paper in the oven. Set aside until ready to assemble.
Bring 1 quart of water to a simmer and blanche the kale for 30 seconds. Remove and drain. Season lightly with salt
Spread one-quarter of pomodoro sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of vegetables, kale and tofu ricotta filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining tofu ricotta, kale and roasted vegetables. Finish with final layer of noodles and remaining sauce. Sprinkle with “rawmesan” on top (optional).
Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
For the tofu ricotta filling:
2 blocks tofu
¼ cup nutritional yeast
1 Tablespoon tamari
¼ cup each basil and parsley, chopped
Juice of 1 lemon
Salt and pepper to taste
Mash all ingredients together by hand until well mixed.
For the pomodoro:
6 large tomatoes, blanched and skinned, and roughly chopped
½ onion, diced
6 cloves garlic, minced
¼ cup olive oil
1 Tablespoon tomato paste
Salt and pepper to taste
Sweat the onion and garlic in a sauce pan with the olive oil. Add the tomato paste and cook for about 30 seconds.
Add the tomatoes and cook for about 30 minutes.
Season with salt and pepper to taste.
For the “rawmesan” (optional):
½ cup pumpkin seeds
1 Tablespoon sea salt
½ cup nutritional yeast
Pulse in the food processor until the nuts are crumbly.1