Veganmeatcheesespinachlasagna Food

VEGAN " MEAT & CHEESE" SPINACH LASAGNA

Steps:

• In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
• In a bowl, combine saute pan contents with well-squeezed/drained tofu and vegan cream cheese.
• Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheese" mixture, salt and pepper liberally.
• Cover bowl and let sit in fridge for at least 30 minute,preferably over night-The longer it sits together, the better the flavors meld, (This is also nice because you get 1/2 the prep done the night before and can throw your lasagna together in minutes the next day).
• Heat "ground beef" crumbles in pan with some of the tomato sauce, about 1/2 to 1c.
• Cook lasagna noodles according to package (usually 12 minutes), Add oil to salted boiling water to keep noodles from sticking to one another.
• Spray 9x13 dish w/ non-stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheese" mixture, 2nd layer noodles, layer all "ground beef" mixture, layer second half of "cheese" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with vegan parmesan cheese.
• Cover with foil and bake at 400°F for 30 minutes, and uncovered for another 10 minutes.
• Let sit for 5+ minutes before serving.

EASY SPINACH LASAGNA

Steps:

• 1. Cook pasta according to package dorecions; drain.
• 2. cook meat with tomaoes in skillet over over medium high heat, 7mins. Drain spinach well, squeezing out excess liquid; blend with ricotta cheese.
• 3. layer 3 noodles 1/2 spinach mixture, 1/3 tomatoe mixture, and 1/3 ncheese in a 9x12 baking dish. repeat ending in noodles tomatoes and cheese.
• 4. bake at 350 degrees, 30 min or untill heated thru. (Garnish with sliced green onions and serve with parmesan cheese if desired!)

VEGAN LASAGNE

Steps:

• Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute.
• Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes.
• Bring to the boil and simmer gently for 5 - ten minutes.
• Preheat your oven to gas mark 7.
• Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes.
• Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly).
• Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce.
• In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken.
• Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste.
• Bake in the oven at gas mark 7 for 30-35 minutes.
• Eat it--it's gorgeous.