John Myers
Ingredients for 4 servings:
- 1 package of lasagna sheets
- Cheese substitute (vegan mozzarella)
- 400 g tomatoes, chopped
- 8 onions
- 2 chili peppers, green
- 4 stalk(s) kale
- 3 tbsp red wine
- 1 tbsp herbs de Provence
- 1 pinch(s) of raw cane sugar
- vegetable oil
- 200 g tofu, natural
- 2 tbsp nutritional yeast
- 1 tbsp plant milk (plant drink)
- 1 tbsp miso paste, light
- 1 tbsp oregano
- 1 tbsp white wine vinegar
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
vegan, with homemade tofu ricotta
For the tofu ricotta: Crumble the tofu with a fork and place it in a bowl. Mix the miso paste with the milk and add it to the tofu. Add the remaining ingredients and mix well. Season with salt and pepper and let it simmer. For the vegetable sauce: Halve the chili, remove the seeds, and finely slice the pods. Wash the kale, remove the stems, and chop finely. Halve the onions and slice them. Sauté the slices in a pan with vegetable oil over medium heat until they are soft and beginning to brown. Sprinkle with a pinch of sugar and let them caramelize briefly. Add the chili and kale and sauté for 5 minutes. Then add the herbs, tomatoes, and red wine. Increase the heat and bring everything to a boil. Then continue to simmer on low heat until the kale is soft. Season the sauce with salt and pepper. Layer the lasagna: Pour some sauce onto the bottom of the baking dish. Layer the lasagna sheets on top. Spread a thin layer of ricotta on top and layer more lasagna sheets on top. Spread the sauce and cover with more lasagna sheets. Add the remaining ricotta and the last layer of lasagna sheets, then finish with a final layer of sauce. Cover everything with vegan mozzarella. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Tip for those who don’t want to use store-bought mozzarella: You can find a great recipe for melt-in-the-mouth vegan mozzarella for baking in my recipe overview.
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