Time to revisit my vegan lasagna recipe. Lately, I have been high on Daiya cheeses, mostly because they really do melt. They don’t exactly taste like cheese but they don’t NOT taste like cheese, if that makes sense. I got sort of addicted to the flavor of Daiya by eating a lot of Zpizza with Daiya cheese on it when I lived in LA. The fact that Zpizza makes a pizza called the Berkeley Vegan and yet hasn’t seen fit to have a restaurant in Berkeley? That’s a rant for another day.
For a review of vegan cheeses, I will refer you again to the excellent VeganBaking.net which did a great comparison — using Texas Toast as a measure. I think Mattie (the guru on there) points out somewhere that Daiya is sticky and loose and he’s absolutely right, but for my money, it does the best job of simulating cheese. In other good news, they have helped solve the quick spoilage problem that vegan cheese has by packaging their cheese in a new, resealable wedge. Should I have used Daiya mozzarella instead? Sure, but given that most all vegan cheese tastes about the same, not that big of a deal.
I have run out of Giorgio Baldi pasta sauce and it’s no longer available near me, so I used Barilla, my stand-by sauce when I haven’t made any of my own. I don’t know if their claim of being Italy’s favorite sauce is accurate at all because I don’t remember seeing it in the store there, but it’s not super-expensive and doesn’t taste of corn syrup like Prego and Ragu.
Vegan Artichoke Lasagna
1 box of lasagna noodles (the kind you boil — I’m still firm on this — no-boil is nasty)
1 can of artichoke hearts — unmarinated (I found a can at CVS but they carry them at Trader Joe’s too)
8 oz. of tomato sauce
6 – 8 oz. of vegan cheese (per your preference)
2 tablespoons of capers
1 clove garlic crushed or 1 tablespoon garlic powder
8 oz. of tofu, drained
Preheat your oven to 400.
Drain your artichokes and grate your vegan cheese. Set aside.
Boil the noodles till al dente and drain well.
Pour some olive oil into the casserole dish of your choice, one that is wide enough for the noodles to stretch the whole way across and not too deep. Layer the bottom with the cooked noodles and spoon a third of your sauce/tofu mixture on to it. Add a third of your artichokes and vegan cheese. Repeat two more times.
Bake for 30 – 40 minutes until bubbling.
Because the Daiya cheese is very wet, this dish wasn’t the kind of lasagna you can slice into neat pieces, but it was good — and even better the next day after the flavors had had time to marry.