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Rockin’ Recipes: Whole Wheat Vegan Lasagna

Posted by Caryn Bailey 2 Comments

Two years ago, when my son was diagnosed with food allergies, I never imagined I’d be endeavoring to make vegan foods.  And surely, I never imagined that I or my husband would actually enjoy a dish that didn’t utilize real cheese or any of the numerous dairy foods we have both grown up eating. Lasagna is one of those dishes, I have avoided making, simply because I can’t imagine anything tasting better than ricotta and mozzarella.

Messy but delicious!

After much research, I decided to attempt to make a vegan lasagna which includes a pine nut-based ricotta. Here is the recipe:

1 package Whole Wheat Lasagna Noodles (I use the Sun Harvest brand which is egg-free)

8 ounces of pasta sauce (I like Ragu’s Organic Garden Veggie Sauce)

8 ounces of Daiya Mozzarella style shreds

Ricotta (recipe to follow)

Sliced carrots, zucchini, eggplant, and squash

Ricotta Recipe (via Book Of Yum):

“Ricotta”
1 cup raw pignoli (pine) nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt

Blend ingredients and use in recipe as substitute for ricotta. May add water to achieve “ricotta” texture.

Lasagna:

Boil noodles for 8-10 minutes according to the package. The goal is to cook the noodles “al dente” or on the firmer side so that they do not fall apart during assembly.

Assemble in a baking dishes alternating between pasta sauce, noodles, ricotta, veggies, and Daiya.  On the final layer, top with Daiya and bake at 375 degrees F for 25-30 minutes until cheese is melted.

Despite the fact that the recipe is free from animal products, it was surprisingly delicious. The “ricotta” has a rich nutty flavor and the texture you would expect in a lasagna. Daiya is melts well and is the most palatable cheese alternative I’ve tried. Prepping the dish (including slicing the vegetables, making the ricotta, and assembling the lasagna) is time-consuming but well worth it as you’ll likely have leftovers.

Disclosure: This post was created in connection with my appointment as an Ambassador in the Ragú® Mom’s the Word on Dinner Program. Visit www.facebook.com/ragusauce to join the conversation.


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Caryn Bailey
Caryn Bailey
Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.
Caryn Bailey
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posted in Food Allergies, Foodie, Latest Posts, Recipes

2 Responses to Rockin’ Recipes: Whole Wheat Vegan Lasagna

  1. Louise says

    October 11, 2011 at 10:54 am

    This looks delicious

    Reply
    • caryn says

      October 13, 2011 at 1:19 pm

      Thanks Louise! Even the hubby liked it : )

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What started out as a way to chronicle my son’s first year of life has evolved into Rockin’ Mama. I am a babywearing, breastfeeding mama, a NICU nurse by day, blogger by night.

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