Vegan Lasagna (6)... Dairy Free (DF), Gluten Free (GF), Sugar Free (SF), GMO-free
30 oz. Organic Crushed Tomatoes (or plain organic tomato sauce)
6 oz. Organic Tomato Paste
2 Tbsp. Organic Olive Oil
4 Cloves Crushed Garlic
2 Teaspoons Fennel Seeds
1/2 Cup Fresh Basil (or 2 Tbsp. Organic dry basil powder)
1 TBSP organic dried oregano
5 organic baby carrots, chopped fine
1 stick of celery, chopped fine
2 Dates (blend the dates with a little bit of the sauce to make it smooth and then add the mix to the sauce pan)
2 cups finely chopped zucchini and/or yellow squash
2 cups chopped baby organic spinach
House Blend (a mix of 2 parts sea salt, 1 part garlic powder, 1 part black pepper)
In order to achieve maximum flavor in your sauce without simmering it all day long, the first step is key! It is common in Asian food dishes so I thought I would try it with Italian, awesome results!
Heat olive oil in a pan and add garlic, oregano, fennel seeds until it becomes very aromatic. Then add the paste and mix well with a fork. Add the sauce/crushed tomatoes and bring to a simmer. Add the veggies and basil and let simmer until you are ready to stack the lasagna.
1 package firm tofu
2 cloves garlic
4 large basil leaves
Juice and zest of ½ lemon
1 teaspoon sea salt
½ package of Daiya Italian Shreds
Blend all ingredients in food process or blender until smooth.
Rice Lasagna Noodles
Remaining Package of Daiya Italian/Mozzarella Style Shreds
Layer the Lasagna in lasagna pan with a coating of sauce on the bottom, followed by noodles, sauce, and Tofu Ricotta until noodles are all used. The top layer should have dollops of Tofu Ricotta and then the remaining pack of Daiya cheese. I like to sprinkle some more House Blend on top. Bake at 350 for an hour or until noodles become tender.