Vegetable Lasagna, dairy free
1 8-oz container of mushrooms
1 bunch of spinach
3 cloves of garlic
2 small zucchini
1 jar pasta sauce, i used mushroom to keep it vegetarian. Spice it up as you like
4-5 sheets oven ready lasagna
1 batch vegan ricotta *recipe below*
Dairy free shredded cheese for sprinkling
Saute sliced mushrooms in olive oil on medium heat until just before fully cooked. Add minced garlic & rough chopped spinach. Cook until the spinach wilts. Sprinkle with salt and pepper to taste. Set aside in a bowl.
Peel the zucchini and slice into thin strips lengthwise. Add a little extra oil to the pan & fry on medium heat until slightly browned on both sides, but still maintain some firmness.
In 11x7 or a 9x9 casserole dish, pour enough pasta sauce to cover the bottom. Lay down a single layer of lasagna sheets. Layer tofu ricotta, then sliced zucchini, then mushroom & spinach mixture. Repeat those layers once more. Top with pasta sauce and a sprinkle of shredded cheese.
Bake at 425 degrees for roughly 35 minutes, the sauce should be bubbling. Remove from the oven and let sit 10 minutes to help set.
1 12-oz block silken tofu, drained
3 cloves garlic, minced
1 TBS apple cider vinegar
1 tsp soy sauce
2 tsp italian seasoning
salt, pepper to taste
Combine all ingredients in a bowl and mash with a fork until you get a ricotta consistency. If it seems to runny, add 1/4 cup of finely ground chickpea or almond flour.
*you can make this recipe gluten free by skipping the lasagna sheets and just using the zucchini slices. Or use gluten free pasta sheets. I have not tried them so i don't know how well they work.
Warmer months are made for white wines, which is why we're starting with Buckskin Blanc for May's featured wine! This off dry Sauvignon Blanc has a higher acidity that pairs very well with lighter dishes, but can hold up with heavier vegetable dishes (such as lasagna). It's lemony forward taste also makes it an excellent choice for fish dishes, from trout to catfish.