Lasagna is along the same lines with me as my Chili. In a past blog, I went through my Evolution of my Chili. I don’t think anyone read it, which is great, but I don’t wanna invest in that much time or that many words. I apologize (for apologizing) for any (not really) inconvenience.
The best Lasagna that I have ever made, involved Béchamel sauce. Which in French translates to “not Vegan” or something like that. I have created Ⓥicotta, a delightful VEGAN combination of Béchamel & Ricotta Cheese.
And of course Lasagna is never successful or possible, even, without a great sauce. In my case it’s my Back Burner Ragu Marinara. And now I am obligated to find throwback pictures to commemorate my Italian roots.
Working for the Italians:
Back Burner Ragu Marinara ingredients:
- Celery, finely diced
- Carrot, finely diced
- Onion, finely diced
- Garlic, diced
- Balsamic Vinegar
- Veggie Broth
- Tomato Paste
- Chopped Tomatoes, canned or fresh (deseeded)
- Sugar/SeaSalt/Pepper/Cayenne/GarlicP/OnionP
Steps:
- Cook Garlic, Celery, Onion & Carrot before adding everything else.
- Simmer for hours, stirring.
Ⓥicotta ingredients:
- Tofu, soft
- Raw Cashews, boiled & chopped
- Eggplant, sliced, roasted & chopped
- Fennel Seed
- Garlic, roasted & chopped
- Lime, juiced
- Honey, 😉
- Shallot, diced
- Baby Spinach, sliced
- Instant Mashed Potatoes, thickening (top secret) agent
- Cashew ‘Milk’
- BalsamicVinegar, SeaSalt/Pepper/Sugar/LiquidSmoke/GarlicP/OnionP/Cayenne
Mix to a somewhat clumpy consistency, if desired.
Vegan Lasagna with Ⓥicotta ingredients:
- Back Burner Ragu Marinara, hot
- Lasagna noodles, cooked
- Ⓥicotta, mmmmmmmmmmmm
- Daiya, mmmmmmmm
- Parsley
CONSTRUCT 🙂
VeggHead BeerCyclist 