Roasted vegetable lasagna
This was an other super fast recipe as I had left over grilled veges and a package of fresh pasta in the fridge.
First I made a quick sauce with roasted tomatoes and garlic. Next, in a small metal dish I layered grilled eggplant, zucchini and mushrooms with pasta squares and homemade vegan “ricotta”. I spooned tomato sauce over the mini lasagna, topped it with chopped olives and baked it for 30 minutes in a 190° C (375° F ) oven.
While it baked, I made a green salad, open the wine and set the table and dinned was ready.
Vegan Ricotta
I block firm tofu
juice and zest of half a lemon
30 ml (2 tbsp) olive oil
1 ml (1/4 tsp) freshly grated nutmeg
5 ml (1 tsp) salt
fresh pepper to taste
Drain the tofu in a colander with a weight over it for 30 mins. Put all ingredients in a food processor and blend until creamy. Refrigerate a few hour to allow flavours to combine.
[...] work in its place. The morels (these were quite large) were cleaned very well then stuffed with my vegan ricotta using a pastry bag and oven baked for 25 [...]
[...] one recipe of vegan ricotta [...]
[...] oz) mushrooms, sliced 5 cloves garlic, minced 445 ml (15 oz) tomato sauce 235 ml (1 cup) homemade vegan ricotta 30 ml (2 tbsp) extra-virgin olive oil 355 ml (1 1/2 cup) non dairy milk, warmed 60 ml (1/4 cup) [...]