One of the few things I did miss about going vegan was lasagna without ricotta cheese which is strange because it is the ONLY time I like the stuff, and because I didn’t miss any other cheese products. Then I found a recipe for vegan ricotta. My first instinct was gross because personally, I don’t feel all the ‘cheese love’ for vegan cheese products and I’m okay without it in my diet.
But there is something about lasagna that just requires ricotta cheese and now that I’ve had it, I can pass along the knowledge to you.
Let’s get right into it, starting with the tofu ricotta!
What you’ll need:
Firm tofu (1 brick)
Nutritional yeast (2-3 tbsp. per brick)
Salt & black pepper
Pop those ingredients in a food processor until it is thick like ricotta, it will also have a slightly grainy texture, much like ricotta. Don’t over blend it. Once the tofu ricotta reached the perfect consistency, I tossed it with chopped spinach.
It was thick and creamy and I had to drop it by spoonfuls and spread it with the back of a spoon!
The rest of the vegan lasagna is a blend of crimini & button mushrooms, onions, bell pepper and garlic PLUS a homemade tomato sauce with fresh basil and oregano! Layer it up and pop it in the oven for 40-55 minutes depending on your oven and you are good to go.
This is another area where you can experiment with different vegetables and proteins to get plenty of different idea from a single recipe. I was in a traditional mood so I kept it simple here.
As you can see it turned out pretty well, staying in one piece during the cutting process.
If I could pick apart anything with this recipe it would be the cheese. I used it because this was a traditional vegan lasagna but I still am not a fan and I could have done without all of it, minus the vegan parm. It isn’t melty enough and I don’t like the taste of it but since the rest of the lasagna was so flavorful it didn’t bother me.
This was an amazing way to satisfy my desire for lasagna but it is time intensive if you make everything the way I did so I don’t imagine I’ll do it often but it was definitely worth the effort.