have cake, will travel!

back when we first started dating, my husband and I used to make vegetarian lasagna all the time. the husband even wrote I love you in bell peppers on top of the lasagna dish, the first time he baked them for me! “awwwwwwwwwwwwwwwwwwww!!!”
ok, now that it’s out of the way, this is my first attempt at making vegan lasagna. I picked recipes for the various layers here and there: the cheesy top was taken from vegweb. yes, I chose the cheesy sauce from that enchilada recipe I made a few weeks ago, because I know for a fact my husband liked it a lot, and it was easy and fun to make.
I halved it because I made a smaller pan of lasagna than your usual 9×13 dealio.

1/4 cup flour
1/4 cup nutritional yeast
1/2 t salt
1/2 t garlic powder
1 cup water
1/2 t mustard
2 T margarine

add flour, yeast, salt, garlic, and water in a medium saucepan, mix well. cook on medium heat until it gets bubbly and thick. remove from heat, add mustard and margarine. set aside.

I used half a pack of lasagna noodles, cooked them for 10 minutes in a large pan, drained them, and set them on plates separately so that they would not stick together while I was busying myself doing the rest of the stuff.

I chose Isa’s tofu basil ricotta recipe from VWAV, but that can also be found right here.

I cooked half a green bell pepper, about 1/4 cup chopped up black olives, and the leftover carrots I had peeled for yesterday’s meal in a bit of olive oil in which I had cooked 1/4 cup chopped red onion until translucent, and let it go on low heat for about 6 minutes.

I prepared Isa’s tomato sauce from VWAV, again.

then I placed a little bit of it at the bottom of the baking pan in which I was going to cook the lasagna, so that the pasta wouldn’t stick. layered about 3 noodles, topped them up with a little more tomato sauce, veggies, ricotta, tomato sauce, noodles, tomato sauce, veggies, ricotta, rest of tomato sauce, noodles, and finally, the cheesy sauce from vegweb.

I then wrapped the pan in aluminium foil and placed it in a preheated oven, at 350F, for about 20 minutes, removed the foil, and placed the pan back in the oven for another 20 minutes, so that the “cheese” would get golden. you want to let the lasagna set for at least 15 minutes before you attempt to serve it. and as most dishes do, it tastes even better the next day.

mangia!

edited after having some: best. lasagna. ever. I forgot to mention I didn’t have fresh basil, so I used about 2-3 t of dried basil for the ricotta.
and when I told my husband we’d have vegan lasagna tomorrow, he started to whine, but I think this’ll be a great surprise since I think they’re way better than anything we’ve ever made. and finally, no need to wait for the next day to enjoy them, they rock the same day they’re made. so ha.