Skinny Bitch EastCoast Lasagna- modified

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Skinny Bitch in the Kitch-

East Coast Lasagna

serves 8-12

 

6 quarts of water

3 tablespoons of fine sea salt (I omitted it)

1 pound whole wheat or brown rice lasagna noodles (I could only find white ones)

5 cups Basic Red Sauce (I will post the recipe, but I used 1.5 jars of

commercial sauce)

4 cups Tofu " Ricotta " (see recipe below)

12-14 ounces of tofu crumbles

10 ounces shredded vegan mozzarella

 

I also used 1 zucchini cut into quarters and then sliced, and 1 chopped green

pepper.

 

 

Preheat oven to 350 (I did 400, but have an old, crappy oven). In large pot

boil water and when rolling, add noodles. Keep the water rolling to prevent

noodles sticking. Drain when finished cooking.

Saute the zucchini and green pepper in a lightly oiled skillet. I sprinkled

with a pizza and pasta seasoning. When almost tender, add tofu crumbles. Cook

until crumbles are thawed and warmed through. You could easily add onion,

garlic, or any other veggies you enjoy.

Then I made the tofu ricotta.

Spread sauce along the bottom of the glass dish to cover. Layer drained noodles

ontop, overlapping slightly. Top them with the veggies and tofu crumbles, then

add the ricotta on top of that. Top with some sauce, then layer the noodles,

veggies and tofu crumbles, then ricotta. Continue until out of space in the

dish! (I love overflowing)

The last layer should have noodles, sauce, and then lots and lots of the vegan

mozzarella. I even sprinkled some vegan parmesan on top.

Bake for about 30-40 minutes, until the tip of a knife inserted in the center of

the lasagna comes out piping hot. Cover with foil if the top cheese looks like

it is burning. Let it sit for 10 minutes before cutting.

 

Basic Red Sauce

2 tablespoons refined coconut oil

1 onion, diced

8-10 cloves of garlic, minced

2 28 oz cans of crushed tomatoes

1 6 oz can tomato paste

1/4 cup fruity red wine (optional)

2 tablespoons finely chopped basil

1 tablespoon finely chopped oregano

1/2 teaspoon salt

1/8 teaspoon hot sauce (optional)

1 tablespoon agave nectar (optional)

 

Heat the coconut oil in a stockpot over medium-low heat. Add the onion and

cook, stirring occasionally, until tender, 6-8 minutes. Add the garlic and

cook, stirring occasionally, 1 minute. Stir in the tomatoes and tomato paste,

increase to high heat, and bring to a boil. Remove from the heat and stir in

the wine, along with the basil, oregano, salt, and hot sauce. Taste, and if the

sauce is too acidic, stir in the agave. Use immediately, or cover and

refrigerate for up to 1 week.

 

Tofu " Ricotta "

14-16 oz of extra firm tofu, crumbled

3 cloves of garlic

2 tablespoons extra virgin olive oil

1 tablespoon shopped fresh oregano, or 1 teaspoon dried

3/4 teaspoon fine sea salt

 

It says to use a food processor and combine all ingredients, pulse to puree.

I diced the tofu and then smashed it with minced garlic with a whisk. I added

the other ingredients while mashing with the whisk. I liked it chunky.

 

Enjoy with a small romaine salad and some balsamic vinaigrette dressing. I

usually have garlic bread, but didn't that night. I did have ice cream for

dessert, though! Yum!

 

Cassie

 

 

 

 

 

 

 

 

 

 

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