Tonight I tried “veganizing” my roast vegetable lasagna recipe and it turned out a spectacular success. The original lasagna was always amazing because I’d add heaps of smoked mozzarella between the layers. Since I decided to replace the cheese with Daiya, I was a bit torn as to how to replicate the smoky flavour. I thought about somehow using liquid smoke, but eventually decided on smoked tofu. I wasn’t sure how it would all come together, but this lasagna was as gooey, rich, and smoky as the original. In fact, I like this one better!
Here’s the recipe. If you try it, let me know what you think!
KAT’S SMOKY VEGAN LASAGNA
(Makes about 6 generous servings)
9 dry lasagna noodles, cooked and drained (I use whole wheat noodles)
6 cups eggplant, cut into 1/2 inch cubes (about 1 1/2 large eggplants)
4 cups chopped sweet red peppers (about 3 peppers)
3 cups chopped cremini mushrooms (1 pre-chopped package)
4 medium tomatoes, seeded & chopped
4-5 medium garlic cloves, minced (I love garlic!)
1-2 tbsp olive oil (I really just eyeball it)
1 tsp sea salt
1/4 tsp black pepper
1 cup Daiya mozzarella style shreds & 1 cup Daiya cheddar style shreds, mixed
1 package (210 g) smoked tofu (I used Soyganic), crumbled
2 tbsp nutritional yeast
- Preheat oven to 425°F.
- Combine eggplant, red peppers, mushrooms, tomatoes and garlic in a large bowl and add olive oil, mixing until vegetables are coated.
- Spread vegetable mixture into a roasting pan (or a couple of baking dishes) and bake for 20 minutes, stirring occasionally until vegetables are tender.
- Place half the roasted vegetables in a blender or food processor with the sea salt, pepper and 1/2 cup water. Puree until a smooth sauce.
- Spread 1/2 cup of the sauce into the bottom of a 9×13 inch baking dish.
- Place 3 cooked lasagna noodles on top of the sauce. Spread 1/2 cup of sauce on top of the noodles & add 1/2 of the remaining vegetables. Sprinkle 1 tbsp nutritional yeast, 1/2 of the crumbled smoked tofu, and 1/3 of the Daiya mixture. Repeat.
- Top with 3 remaining lasagna noodles, spread remaining sauce and sprinkle with remaining cheese. (I like to add a bit of extra cheese to the top, as well.)
- Bake for approximately 45 minutes, until bubbling.