I’m not gonna lie – this recipe has more steps than I usually care to embark upon on a Thursday night. But the final result was so incredibly wonderful that it makes all the work worth it!
This was yet another recipe from the amazing Robin Robertson’s Vegan Planet, and as is the norm with Ms. Robinson’s work, it didn’t disappoint. The filling was teeming with zucchini, mushrooms, shallots, carrots, crumbled tofu, parsley, spices; the vegan béchamel sauce that accompanies the filling is perhaps one of the most amazing sauces I’ve ever had, vegan or no!
I went against the rules a bit by not boiling my lasagna noodles before placing them in the pan; that’s a time-saving trick my mother showed me long ago that continues to pay dividends today! Otherwise, though, I followed Robertson’s recipe to the letter (almost), and I wasn’t disappointed with the results.
What a wonderfully light, yet filling, dish! The lasagna had so many fresh vegetables inside that we didn’t even serve a side salad as accompaniment, and the béchamel sauce added a wonderfully hearty taste without being overly rich. The tofu filling was almost ricotta-like in texture and had a very fresh taste, and the noodles cooked down just as Mom always says they will. :) What else could you ask for!
How about leftovers? We’ve got those, too – enough to carry us through the weekend. Hooray!
:)
Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here’s a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE
Join the revolution! http://www.onegreenplanet.org/vegan-food/step-by-step-guide-how-to-transition-to-vegan-diet/