VGF Lasagna: The Actual Recipe

Ok big shout out to Elena Pinsky for requesting the actual recipe for VGF Lasagna, as seen in this post. I hope you will try this one at home. It’s super easy to make and is the best VGF comfort food I have made. Also, I think I invented this particular version! The cashew ricotta is from the Veganomicon, but the combination of scrumptious ingredients is my own.

First, pre-heat the oven to 350 degrees. Now start by making the…

Red Sauce

Ingredients: olive oil, a few cloves of garlic, one medium onion, 1 14-oz can of diced tomatoes, 1 4-oz can of tomato paste, salt (to taste), Italian herbs, dash of red wine and/or balsamic vinegar

1. Chop the onion and saute over medium heat in olive oil until it gets very soft. Add the garlic and saute for another minute or so. Mmmm…smells good.

2. Add the can of diced tomatoes and stir. Then add the tomato paste and stir. Add a dash of red wine and/or balsamic vinegar for some kick. Add a few shakes of salt and some Italian herbs for yummy flavor. Continue to cook over medium heat for five minutes or so. Then turn off the heat and let sit while you make the…

Cashew Ricotta

Ingredients: 1/2 cup raw cashew pieces, 1/4 cup lemon juice, 2 tablespoons olive oil, 2 cloves garlic, 1 pound firm tofu (drained and crumbled), 1 1/2 teaspoons dried basil, 1 1/2 teaspoons salt.

1. Blend everything except the tofu, basil and salt in a food processor (a blender would probably work). Then add the tofu and blend some more. Then add the salt and basil and blend one more time. Easy-peasy!

2. Transfer from the food processor to a bowl and set the bowl in your workspace for the fun part….

Making the lasagna rolls

Ingredients: Red sauce, cashew ricotta, rice paper wrappers

1. Soak a rice paper wrapper in hot water. I use a pie dish to hold the water because it’s the perfect size. The rice paper will get all soft and sticky. Place it on a plate.

2. Now we’re gonna work kind of like we’re making a burrito. Make a big stripe of red sauce in the middle of the wrapper. Then make another stripe with ricotta. “Roll” up your wrapper by flipping one edge over, then flipping the other edge over, kind of like folding a letter before you but it in an envelope, but with two kids of delicious sauce inside. Pick up the lasagna roll and place it in a big baking dish.

3. Keep rolling until you fill the baking dish. These are so yummy that you are going to want to really squeeze them in. When the dish is full, add a layer of both sauces on top.

4. Stick the whole mess in the oven for about 25 minutes, or until you can’t resist. Then remove from the oven and serve by scooping out individual rolls.


4 responses to “VGF Lasagna: The Actual Recipe

  1. Glad to see the recipe 🙂 Just saw your video on the new xgfx blog and it made me happy 🙂

  2. Pingback: XGFX tempeh lasagne with cashew ‘ricotta’ filling. « Christabel Seneque

  3. Pingback: XGFX tempeh lasagne with cashew ‘ricotta’ filling. | Christabel Seneque

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