I saved some tomato sauce from the purple carrot soup and bought my first bag of Daiya cheese in order to make another vegan lasagna. It was quite different with the Daiya, which Mattie of Veganbaking.net finds a little “mayonnaise-y” and he has a point.
Daiya is the popular cheese-like food they use on my favorite soy cheese pizza, Z Pizza, but it is oddly gluey.
When I purchased Hodo Soy Beanery Firm Tofu at the Berkeley Farmer’s Market, the knowledgeable young woman at the booth suggested I freeze and thaw it to attain a more ricotta-like consistency. This time I used Wildwood Firm Soy and it’s hard to tell the difference once you’ve frozen and baked it.
I did two small lasagnas so I could freeze one, but this recipe works for a normal-sized lasagna pan.
Vegan Lasagna with Crimini Mushrooms
Half a box (1/2 lb.) of lasagna noodles that must be boiled — cooked al dente or about one minute less than the packet suggests
2 cups of sliced crimini mushrooms, uncooked
10 ounces of grated vegan mozzarella Daiya cheese
10 oz. of firm tofu — frozen and thawed
24 ounces of good tomato sauce (mine had a bunch of purple carrots and wine it in, but you can even use canned)
4 or 5 tablespoons olive oil
Preheat the oven to 350.
Thaw the ricotta and soak in half your sauce. I also threw in a handful of fresh basil.
Put olive oil in your lasagna pan and distribute evenly with a paper towel. Lay the cooked noodles along the bottom to cover.
Add half of your veggies and half your ricotta. Add one third of the cheese. Repeat — finishing with cheese and sauce.
Bake for about 30 – 40 minutes since you are cooking the mushrooms, as well as melting the “cheese.”