Original slowcooker lasagna recipe- - lasagna [slightly modified by moderator]

[Guest guest]

Just a note- It's 4 cups ch**se and not 54 cups LOL

 

 

, " ef4u2 " <ef4u@j...>

wrote:

> Since this is a strictly *vegan* list, I have taken the liberty

of 'sanitizing' this message a little so not to give the impression

that we are now an omnivore list!!! LOL You will, however, understand

that you member has posted in order to find a *vegan* version of her

much loved recipe. The member cannoy use soy products. Can anyone

help???

>

> Best, Pat (Moderator)

> ------------------

>

> Here is the original recipe so that you can help me veganize it

> 1 lb ground b**f

> 1/2 cup onion, diced

> 1/2 cup diced green pepper

> 1 lb cottage ch**se

> 2 jars (16 oz each)

> 10 lasangna noodles, uncooked

> 54 cups shredded cheddar and/or mozzarella ch**se

[Guest guest]

In leui of the " 5 cups cheddar/mo.cheese, " I would definately use the white

soy-free cheez sauce I posted the other day. It liquid, so you could just pour

it between the layers, and it will thicken as it cooks.

I just tried googling--still have no idea what one could use instead of tofu for

ricotta. I suppose you don't really need the " ricotta " later, and could just

use roasted veggies instead. If you used ones of various textures--like roasted

egglpant, mushrooms, carrots--those would probably be good. If you roast them

in the oven first, it will take a lot longer, but a lot of the liquid will cook

off and it shouldn't get too runny.

If you're squeemish about the recipe I posted making it too liquidy, you can

cook it on the stove, until it boils, whisking it and it will get thick then. I

think it works just as well cooking it with the lasagna, and saves an extra step

and a few dishes (I don't have a dishwasher )

 

In fact, I think I may try that tomorrow for dinner, since I have spinach

lasagna noodles, no tofu, and a crockpot.

 

Thanks so much for sharing your recipe, I'm excited about lasagna in a

crockpot!!

 

 

ef4u2 <ef4u wrote:

Since this is a strictly *vegan* list, I have taken the liberty of 'sanitizing'

this message a little so not to give the impression that we are now an omnivore

list!!! LOL You will, however, understand that you member has posted in order to

find a *vegan* version of her much loved recipe. The member cannoy use soy

products. Can anyone help???

 

Best, Pat (Moderator)

------------------

 

Here is the original recipe so that you can help me veganize it

1 lb ground b**f

1/2 cup onion, diced

1/2 cup diced green pepper

1 lb cottage ch**se

2 jars (16 oz each)

10 lasangna noodles, uncooked

54 cups shredded cheddar and/or mozzarella ch**se

 

Brown the ground b**f with the onion and green pepper. Let cool

slightly. Mix in spaghetti sauce and cottage ch**se. Break up noodles

into 1-2 inch pieces. Either mix the noodles and ch**se into the

sauce, or layer the ingredients - sauce, noodles, ch**se. (repeat as

necessary) cook on low for 5 hours.

 

That is the original recipe.

 

I have the westbend slow cooker with about 5 temps and is rectangler

shape so I actually put a layer of un broken noodles on the bottom

and break some up to fill any gaps. I have put the m**t type stuff

and sauce together and than put the cottage ch**se and ch**se

together so I had only two items to layer. Last time I just threw it

all together except the ch**se and layered that way.

 

I'm not so much worried about replacing the m**t cause I have ideas

of what I can use. It's the ch**se type ingredients I would love

replacements for.

 

Does that give you a better idea of what I have to work with? I love

the way the noodles come out in layers just like real lasagna. Now if

I can just find replacements for the ch**se stuff I'll be all set. I

have put in broccolie and carrots before and like that but have to be

careful not to get to runny especially if I used frozen.

 

Thanks for all the suggestions.

 

My Vegan neighbor just gave me an arm load of cook books to go over

so now that I'm almost done with class I'll have time to look those

over and get some recipe ideas.

 

Thanks

Diane

 

 

 

 

 

, " Suzanne M. Garrett "

<. . . When it comes to making crockpot lasagne, could the original

poster post her actual recipe that we're (trying to help) veganize?

I would love to make lasagne in the crockpot, but don't understand

the layering--