National Day of Lasagna – July 29

Today is the National Day of Lasagna.  Lasagna is one of my favorite foods; I was looking forward to creating a delicious dairy-free lasagna.  I hope you enjoy it too.  This will make a 9″ x 13″ pan.

 

12 ounces beef links, sliced

1 large onion, shopped

2 cloves garlic, minced

14.5 ounce can diced tomatoes, slightly drained

8 ounces tomato sauce

1 tablespoon Italian seasoning

approximately 1 tablespoon fresh parsley, minced

1/4 teaspoon black pepper

6 no boil lasagna noodles

1 egg, beaten

“Ricotta” – see recipe below

1 package Daiya cheddar*

1 package Daiya mozzarella*

 

 

Make Ricotta & set aside in refrigerator (can be made up to 24 hours before).

Blend Daiya cheeses in blender until finely ground; cover & set aside in refrigerator.

Cook sausage & remove from skillet & set aside, leave oil in pan.

Add onion & minced garlic to skillet/sausage oil & cook until translucent, add to sausage.

In a large saucepan combine diced tomatoes, tomato sauce, Italian seasoning, parsley & black pepper; heat through & add in sausage/onion mixture & heat through again.

Create filling by combining beaten egg with “Ricotta”.

Layer in baking pan as follows:

1 cup sauce (spread around bottom of pan)

noodles

filling

Daiya cheese

Repeat until baking dish is filled

 

Cover/tent baking dish with foil, bake in a 375°F for 30-35 minutes.  Stand 10 minutes before serving.

 

 

Non-Dairy “Ricotta”

 

10 ounces firm tofu

6 ounces soft tofu

teaspoon lemon juice

1/4 cup nutritional yeast

1/4 teaspoon garlic powder

1 tablespoon Italian seasoning

1/4 teaspoon onion powder

salt & pepper to taste

 

Wrap firm tofu in a clean towel; place between 2 cutting boards & place a heave object on top (eg:  28 ounce can). Rest 20 minutes.

Cut open soft tofu top, turn upside down in bowl & allow to drain while firm tofu is resting.

Unwrap firm tofu & pat dry; crumble in bowl & add remaining ingredients.

 

If you wish a creamier consistency, use a smaller amount of the firm tofu & add a small amount of the soft tofu.

 

 

 

To prepare a day ahead:

Prepare to filling the dish & covering it.  Chill in refrigerator.  When ready to cook, bake at 375°F for 40 minutes.

 

 

 

Enjoy!