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Vegan Lasagna

April 10, 2011

Oh lasagna.

Those who know me, I mean those who REALLY know me, know that hands down, my favourite food all-time is Lasagna. I could eat it literally every day. Heck, on my wedding day, it was the main course. Even though my wife did not want anything really saucey (especially red sauce while wearing white), this was not up for debate. There is lasagna, and then there is everything else.

It is an Italian tradition – it is a Sicilian tradition. Now I know what you are thinking, because everyone thinks the same thing – that your mom makes the best lasagna. Everyone says that. Everyone thinks that.

Sorry, you are all wrong – my Mom’s recipe is easily the best one. So many layers, the mini meatballs, the sauce (which is the real secret to a great lasagna – the sauce), the cheese, oh the cheese!

This weekend, I was invited to my parent’s place, for a gathering of all the aunts and uncles for a luncheon. My Mom is naturally making Lasagna. Great. So I can either just eat whatever Vegan, or cheat (believe me, it is tempting), or go for option 3 – create my own Vegan style Lasagna.

On top of it, my sister will be sharing my meal. She is having her own cleanse currently, and cannot eat a bunch of things either. So Kamut Vegan Lasagna it is! Here are the ingredients:

  • 1 onion, choppen
  • 2 carrot’s worth of shredded carrot (I had pre-shredded in the fridge
  • 2 zucchinis, sliced
  • 1 package of pre-sliced mushrooms (again, already had, you can use regular and slice yourself)
  • 3 big cloves garlic, sliced and diced
  • 1/4 cup olives, sliced and chopped
  • 1 bag spinach, chopped
  • 1 can chick peas, drained and rinsed
  • 4-5 jars tomato sauce (more on this in a minute)
  • 1 big can, tomato paste
  • s&p, to taste
  • 1 tbsp basil
  • 1 tbsp oregano
  • Chilli Flakes, to taste
  • 1 tbsp rosemary
  • 1/4 cup chopped parsley (I like Italian parsley)
  • 1 package lasagna noodles
  • 1/4-1/2 cup water, as a starter

Now, with the noodles and the sauce. Noodles obviously would be better fresh – but since I am making Kamut, I didn’t have the time to fool around with the flour and try to make the dough. Tight timeline here this weekend. So I used the noodles, which are good.

As for the sauce, as I said before, the sauce matters more than anything. Fortunately for me, my family makes our own sauce. We make it every Labour Day (about a dozen bushels worth), and that lasts for about a year. So I can cheat, and just use amazing sauce to start. Now, with more time, I would suggest making homemade sauce. Using either canned or fresh tomatoes. Lacking that, a store-bought variety can be used. If you must…

First, prepare the noodles according to directions. My directions say to boil water, add noodles, bring back to boil, cook for 9 minutes. Therefore, I cooked for 7 minutes. You want to keep the noodles a bit undercooked, as they will be re-cooked in the oven. Drain and remove from heat, and lay flat.

Now the sauce. Put the water in a big pot, and heat on medium/high heat. After a couple of minutes, add the onion and carrots, and stirfry for about 5 minutes. If the liquid all cooks off, add a bit more. You don’t want to burn the onions!

Afterwards, add the garlic, zucchini, and mushrooms. Cook until the zucchini is nice and cooked. You will know because it becomes a bit transparent. Also, you will know it is getting close, as your whole kitchen will smell like mushrooms. It is a great, fragrant smell! About 5 to 7 minutes. Keep stirring, so you don’t burn it.

Now, reduce the heat, add the sauce, and the tomato paste. Add all spices, and stir. Bring to a boil, and stir every couple of minutes. Continue this up for about 30 minutes. When you taste the sauce, and you just want to eat it, and not make lasagna anymore, then it is ready!

Meanwhile, take the chickpeas, and mash them. Then mix these with the spinach and the olives. Now, a great trick is to use a food processor versus a potato masher, as it will take a lot quicker. That is what I did.

Once done, it is time to assemble Lasagna! Take some of the sauce, and line the bottom of your cooking pan. If you have 5 jars of sauce, you might want to use some non-cooked sauce, as it is just lining the bottom. You don’t want to run out of sauce! Also, try to not get zucchini on the bottom. It is food, not sauce!

Anyway, line the bottom of the pan. Then place a layer of noodles. Spread out some of the chickpea mixture. Then add some sauce. Including all the good veggies in the sauce. Then another layer of noodles, chickpeas, and sauce. Put the top layer on, and then cover with sauce.

Bake in a 350 degree oven for 1 hour. Afterwards, set the oven to broil, and broil for 5-10 minutes to get that nice crusty topping.

Let sit for at least 30 minutes so that when you cut it, it does not fall completely apart. Serve and enjoy!

Today, I very much enjoyed, and so did a lot of others! Fantastic! Highest recommendation!

2 Comments
  1. I love lasagna – with all the cheese. But pay the price the next day as I am lactose intolerant. This cheeseless lasagna will be worth the try.

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  1. Lea Michele and Vegan Lasagna « Frank vs. Veganism

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