Bulgher??'s and using lasagna noodles - - Looking for Vegan Lasagna Recipe

[Guest guest]

> Susan,

> Thanx for providing the idea for our main dish for dinner tonight!

This looks great - except for the mushrooms. I can't stand mushrooms

in any variety or way of cooking. I'll probably use zucchini and/or

yellow squash instead.

 

Gayle, please let me know how it came out. I've never done it in the

crockpot, so I'll be curious to hear how it is. That would make

cooking lasagna so much more convenient!

 

Hope you enjoy the recipe,

 

Susan

[Guest guest]

Oh your killing me today!!! I am starving and cant take lunch for another hour.

These lasagna recipes are driving me insane, lol. I printed out the vegan

version I think I am going to try that sometime. I made vegan stuffed shells

once that were pretty decent, but I really need to learn to season things

getter. Tonite I am making raw vegan ravioli and cant wait to see how it turns

out.

 

 

Susan Voisin <susanv wrote:

> Does anyone have a

> recipe for vegan lasagna in the crockpot? I didnt' even consider it

> as an option. Sounds good.

 

I have a great lasagna recipe that could easily be made in the

crockpot. You use regular noodles, not the no-boil ones, and you

leave them uncooked, breaking them to fit into the crockpot. The

crockpot lasagna recipes I've seen mostly say to cook on low for 6-8

hours, though I would check on it after 4 hours, if possible. Here's

the recipe:

 

 

My Favorite Lasagna

 

Yield: 8 servings

This is an incredibly easy dish. You don't even have to pre-cook the

lasagna! It's one of my favorite meals to serve to meat and cheese

eaters.

 

 

a.. 1/2 lb Fresh mushrooms, sliced

b.. 2 ts Olive oil

c.. 2 26-oz jars of spaghetti sauce (or your favorite sauce)

d.. 9 Lasagna noodles

e.. 10 oz Frozen chopped spinach, thawed

f.. 1 lb Tofu

g.. 1 ts Salt

h.. 2 tb Nutritional yeast

i.. 1 1/2 ts Oregano

j.. 1/2 ts Garlic powder

k.. 1 ts Basil

l.. 1/2 ts Rosemary, crushed

m.. 1/8 ts Cayenne pepper

n.. Soy Parmesan (optional)

Sauté the mushrooms in the olive oil until tender; remove from heat

and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process

briefly. Add the remaining ingredients--except the noodles--to the

processor and blend until smooth. (You may do this without a food

processor by using a potato masher on the tofu.)

 

Preheat the oven to 375 degrees.

 

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a

layer of noodles over the sauce, using three dry noodles and leaving a

little space in between them. Spread half of the tofu mixture on the

noodles. Cover with another layer of 3 noodles and then spread the

remaining tofu mixture over them. Top with a final layer of noodles,

and pour the remaining sauce over this. Cover the dish tightly with

foil, and bake for 30 minutes. Then, remove the foil and bake for

another 30 minutes. Remove from the oven and sprinkle with soy

parmesan if you want. The lasagna will cut better if you allow it to

cool for 15 minutes before serving.

 

from www.veganconnection.com/recipes/lasagna.htm

 

 

 

 

 

 

[Guest guest]

Im with you, i thought I was the only veggie that HATED mushrooms. It seems

like at most resturants their idea of vegetarian (to say the least) is something

with tons of mushrooms expecially Portebello, ICK!! But I dont hesitate in

challenging the chef and asking for my own creation from the vegan items I find

hidden in the menu.

 

 

 

quintmom wrote:

Susan,

Thanx for providing the idea for our main dish for dinner tonight! This looks

great - except for the mushrooms. I can't stand mushrooms in any variety or way

of cooking. I'll probably use zucchini and/or yellow squash instead.

 

God's Peace,

Gayle