Garfield’s Favorite Vegan Lasagna

by Holladay Allen

Native Foods Cafe

 

Happy
Birthday Garfield the Cat!  One
thing Garfield and I have in common, besides a propensity for lounging, is a
love of all things pizza and lasagna. 
My love is solely focused on vegan versions of the two, while I am quite
sure that Garfield would happily devour any kind put in front of him. 


Garfield-daily-intakeNative Foods Cafe vegan restaurant uses this image courtesy of You Bent My Wookie

 

So in honor of my feline friend, I have
searched for a new lasagna recipe to share with the world (I have posted a few
lasagna recipes on this blog in the past).  I came across this recipe on 86 Lemons and changed it just a
bit…. So thank you to Livvy for an amazing vegan lasagna recipe!  I doubled the ricotta in the recipe,
cause I like it cheesy, but I don’t think it is necessary.  The lemon basil is a pronounced flavor,
so you don’t need too much.

Garfield's Favorite Vegan Lasagna 


Photo 4
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

First
make the cheese:

 

Creamy
Lemon-Basil Ricotta

¼ cup water

¼ cup
fresh lemon juice


½ cup nutritional
yeast

½ tsp salt

freshly
ground black pepper


1
TBSP Dijon mustard


4 garlic cloves, peeled


1½ cups
fresh basil leaves

1
cup raw cashews, soaked in hot water for 30 mins, or room temp overnight

 

Place all ingredients in a blender.


CheeseBlenderNative Foods Cafe, vegan food, vegan restaurant, vegan lasagna

 

 

Then blend until completely smooth and creamy… and green!


CheeseinBlenderNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

Next
prepare the lasagna:

 

5
garlic cloves, minced


1 yellow
onion, chopped


2
zucchini, chopped


1
cup sliced mushrooms

1
large red pepper, chopped


2
cups spinach


salt
& pepper to taste


About
3 cups tomato pasta sauce


1
box rice lasagna noodles, no boiling required


1 recipe Lemon
Basil Cheese 


cups shredded
vegan cheese

 

Preheat
oven to 400°F.

Now, if you have a really large saute pan, you can saute all the veggies together.  I do not, so I did them in batches.

Sauté
onion and garlic in a bit of water over low-medium heat for 5 minutes. Then add the zucchini and saute until a light golden brown.  Season with salt and pepper and remove from heat.


ZukeSaute
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

Saute the peppers and mushrooms in a bit of water over low-medium heat for 7 minutes. 

PepperShroomSauteNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

Add spinach and sauté for a minute more until spinach wilts.  Season with salt and pepper and remove from heat. 

AllVeggiesinBowlNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

Pour
about a cup or so of pasta sauce into a 9×13 pan and spread it evenly.  
Add
a layer of noodles, then half the Lemon Basil Cheese Sauce…

CheeseLayerNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

Then half the
vegetables… and r
epeat
layers of pasta sauce, noodles, cheese sauce, and veggies. Add another layer of
pasta sauce, then sprinkle shredded cheese on top.

 
BeforeBakingNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

 

Cover
with foil and slice a few small vents using a sharp knife. Bake for 40-45
minutes. Remove foil and broil for a few minutes until golden and bubbly.

 
AfterBakingNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan lasagna

 

 

One thought on “Garfield’s Favorite Vegan Lasagna

  1. Emily June 19, 2013 / 11:05 am

    I absolutely LOVE this lasagna! I stumbled upon it over the winter and have been making it for all sorts of non-vegan friends and family who love it, too! It freezes and reheats well, too, and can be made with gf noodles.

    Like

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