Italian Feast Lasagna
To a lot of people, lasagna means layers of meat between sauce and cheese. To me, it’s never meant that, even long before I was a veggie, I was always kosher, and so meat and cheese doesn’t fly. Since I use no meat and very little cheese these days, I figured it was high time to make what at least appears to be a “traditional lasagna”. For the “meat” I made the Italian Feast sausages from Vegan Brunch and chopped them up into a “ground meat” sort of texture.
I made the tofu ricotta from V’con for the filling, and mixed the sausage up with chopped spinach, black olives and mushrooms. A plain tomato sauce made up the last component, in addition to the noodles obviously. This went in the oven for 25 minutes at 400 degrees, and then cooled for about ten minutes before we cut into it. The lasagna was pretty standard, I’d really just wanted to try out one of the vegan Brunch sausage recipes. I found these to be a bit mushy (searing them off after cooking would probably help with that) but plenty moist. The color was a bit pale and unnerving though…for some reason I expect Italian sausages to have more of a red or brown tinge to them, these were pale beige….