veggie/vegan lasagna

[Guest guest]

Does anyone know of any stores that have good lasagna that DOES NOT HAVE EGGS?

It could have cheese- it's for a student of mine who is highly allergic to eggs

but eats other dairy products. I'm a vegetarian so I thought I'd try to find

lasagna without eggs, too.

 

If you don't know of a store- do you know of a recipe?

 

Thank you so much,

Liza

[Guest guest]

Amy's Kitchen! They've got a new family sized one now as well as the

individual servings. There's regular, garden vegetable, Tofu, probably a

few other varieties, but I think only " regular " lasagne comes in the

family size.

 

No eggs are ever used in any Amy's Kitchen product.

 

 

On Fri, 27 Sep 2002 ELTRINKLE wrote:

 

> Does anyone know of any stores that have good lasagna that DOES NOT HAVE EGGS?

> It could have cheese- it's for a student of mine who is highly allergic to

eggs

> but eats other dairy products. I'm a vegetarian so I thought I'd try to find

> lasagna without eggs, too.

>

> If you don't know of a store- do you know of a recipe?

>

> Thank you so much,

> Liza

[Guest guest]

Hi all!

 

Liza, here is the recipe for my favorite lasagne! I first learned about it

when attending PETA's AR 101 workshop several years ago. It was part of the

catered lunch, and was one of the first recipes I learned when becoming

veggie... It became a staple and I made it so many times in those early

days.... You can buy egg-less lasagna noodles easily at any natural foods

store. This " Lasagne " recipe is from Tofu Cookery.

 

Let me know how you like it!

 

Cheers,

Tammy

 

 

 

Lasagna

 

Have ready:

3.5 - 4 cups Basica Italian-Style Tomato sauce (see below) or ready-made

tomato sauce

Ricotta Style Filling (below)

 

Cook & drain 1/2 lb lasagne noodles

Preheat oven to 350 degrees F

 

Start making layers in a 9 x 13 " pan, starting with a thin layer of tomato

sauce, then a layer of cooked noodles, then a layer of half of the Ricotta

Style Filling. Continue in the same order, using half the remaining tomato

sauce, noodles, the remaining tofu, and ending with the remaining tomato

sauce. Bake for about 30 minutes

 

Ricotta-Style Filling

 

Process in a food processor to a fine grainy texture like ricotta cheese:

(can also be done by hand, as I used to do)

1.5 lbs firm tofu

1/4 c lemon juice

2 tsp dried basil OR 2 tbsp fresh chopped basil

2 tsp maple syrup

1 tsp salt

1 clove garlic OR 1/2 tsp garlic powder

 

Basic Italian Style Tomato Sauce

 

Saute until tender:

1/4 c olive OR canola oil

1 med onion, chopped

1 med green pepper, chopped

2 carrots, diced (2 cups)

2 celery stalks, diced (2 cups)

1/2 lb mushrooms, sliced

 

Add 6 ups (3-15 oz cans) tomato sauce

1/2 cup fresh Italian parsley, chopped

2 tbsp wine vinegar

3 cloves garlic, minced

1 tsp basil

1/2 tsp oregano

 

Simmer over low heat 30 min. For a smoother sauce, process in a food

processor blender until smooth.

[Guest guest]

here is a FABULOUS recipe for vegan lasagna that alka and i taught for our tofu

class. i've served it to many a cheese-eater, and it's a hit every time!

 

Tofu-Spinach Lasagna

 

The combination of firm tofu and soft tofu in this recipe makes a delightfully

flavorful ricotta cheese replica. Baked, the tofu ricotta offers a wonderful

texture, that nicely compliments the chewy pasta noodles and the spinach

filling.

 

1/2 pound lasagna noodles

 

2 10-ounce packages frozen chopped spinach, thawed and drained

 

1 pound soft tofu

 

1 pound firm tofu

 

1 Tbsp. sugar

 

1/4 cup soy milk

 

1/2 tsp. garlic powder

 

2 Tbsp. lemon juice

 

3 tsp. minced fresh basil

 

2 tsp. salt

 

4 cups tomato sauce

 

Cook the lasagna noodles according to the package directions. Drain and set

aside.

 

Preheat the oven to 350 degrees F.

 

Squeeze the spinach as dry as possible and set aside.

 

Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a

food processor or blender and blend until smooth. Stir in the spinach.

 

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato

sauce, then a layer of noodles (use about one-third of the noodles). Follow with

half of the tofu filling. Continue in the same order, using half of the

remaining tomato sauce and noodles and all of the remaining tofu filling. End

with the remaining noodles, covered by the remaining tomato sauce. Bake for 25

to 30 minutes.

 

-

ELTRINKLE

Friday, September 27, 2002 12:52 PM

[sFBAVeg] veggie/vegan lasagna

 

 

Does anyone know of any stores that have good lasagna that DOES NOT HAVE EGGS?

It could have cheese- it's for a student of mine who is highly allergic to

eggs

but eats other dairy products. I'm a vegetarian so I thought I'd try to find

lasagna without eggs, too.

 

If you don't know of a store- do you know of a recipe?

 

Thank you so much,

Liza

 

 

 

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