Easy vegan lasagna with zucchini noodles recipe
Cooking that requires tricky ingredients—or heck, more than 5 ingredients—usually gets vetoed on my list. This easy lasagna recipe is simple enough for anyone to make, and tasty enough for anyone (including those who “hate tofu”).
Ingredients
3 zucchinis (the noodles)
1 pack of extra firm tofu
3 vegan sausage patties
1 cup of pasta sauce
¼ can of black olives
3 tbsp of olive oil
Lots of salt
Lots of Italian seasoning
Lemon juice/black olive juice
Note: feel free to add chopped mushrooms or any other veggie you think would be tasty. The sucker takes so long to bake most all veggies soak up the flavorful juices from the other stuff.
Step 1: Start cutting up the tofu like there’s no tomorrow. The texture you’re aiming for is a cottage cheese-like/cheese crumble consistency. So keep hacking away at your brick. The finer the better. Don’t use the blender! Also, heat your oven and stick in the 3 sausage patties on “bake” at 350 degrees. Let em sit in the oven for 20-30 minutes.
Step 2: Once sufficiently mashed, start adding the seasoning and olive oil to the tofu. Use some juice from the black olive can or some lemon juice to help season. The key here is to season to your liking and get rid of the “tofu” taste. It’s possible with enough salt and Italian spices.
Step 3: Take your sausage patties out of the oven and try to cut these into the texture of ground beef. Don’t turn off the oven—your lasagna will be baking in just a moment. If you have big chunks, that’s fine, just try to get it into as small of pieces as possible. Add the chunks of sausage and the 1 cup of pasta sauce to your tofu puree. Sample your tofu/sausage/sauce blend and ensure it’s tasty. Feel free to add any other veggies into this mix.
Step 4: Grease your glass baking container thoroughly with olive oil. Prepare your zucchini “noodles” by taking a vegetable peeler and get fine, wide strips of zucchini. Lay them to cover the bottom and sides. Fortunately, they stick well to the olive-oiled casserole dish.
Step 5: Once the dish has its first layer of zucchini, pour about half the tofu mix onto the dish. Cover the mix with more zucchini slices, and pour the remaining amount of the tofu mix on top. Now, add a final layer of zucchini noodles right over the top. Drizzle the noodles with olive oil and salt. Cover with foil. Put your lasagna in the oven and bake for a million years. Or, more like 50 minutes.
Enjoy! Apologies for not having pictures. I truthfully had no idea how the concoction would turn out… once it was deemed “tasty” the whole thing got promptly eaten.