I designed this recipe to use up some ingredients lurking in the fridge and pantry. It turned out looking pretty fancy. I thought it tasted pretty much the same as non-vegan lasagna, but my sweetie pie disagreed. I realized this was probably because I was used to non-fat ricotta cheese. Either way, it’s very tasty and looks impressive. I’m also proud of the fact that there’s 3 different types of vegan cheese in this dish, all made from scratch.
5 whole-wheat lasagna noodles (cooked to al dente)
2 teaspoons olive oil
2 small zucchinis, chopped
1/4 teaspoon salt
7.5 oz. hemp ricotta cheese
¼ onion, finely diced
Freshly ground black pepper to taste
Pinch ground nutmeg
2 cups tomato sauce (separated) (make your own or from a jar/can)
1/3 cup diced hemp mozzarella cheese
1/8 cup Parmesan replacer
Cook the pasta and lay the slices out so they will not stick together.
Pan roast the zucchini over medium high heat with the olive oil until lightly browned on all sides. Shock in cold water to stop cooking.
Add zucchini to medium bowl with hemp ricotta, salt, onion, black pepper, and nutmeg.
Pour enough tomato sauce in small casserole dish to cover the bottom.
Spread about 3 tablespoons or so of the filling onto a noodle. Roll it up and place in a small casserole dish. Continue with the rest of the noodles and filling until dish is full. Sprinkle with mozzarella and pour remaining tomato sauce over the top. Cover and bake at 375 for 45 minutes. Uncover, sprinkle with Parmesan replacer and return to oven uncovered for 15 more minutes until top is golden brown.
Let cool in pan slightly before serving.