Lasagna BowlAuthor: Heather Leno |
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Ingredients:
Ricotta-style Topping: 1 brick firm tofu, rinsed and pressed between towels to absorb extra moisture. 1 tbsp lemon juice 1 1/2 tsp Italian Seasoning 1/2 cup water 1/2 cup raw cashews 1 1/2 tsp nutritional yeast flakes 1 1/4 tsp salt 1 tsp onion granules 1/2 tsp garlic granules or powder 1 pinch or dash of celery salt 1 tbsp lemon juice
Soup: 1/2 medium onion (3/4 c.) chopped 2/3 cup mushrooms, sliced or diced 1/2 stick celery (1/4-1/3 c.) diced 1 medium carrot, julienned (1/2 c.) sliced or grated on medium grater 3 cups veggie broth 3 cups pasta sauce of choice — if your jar of sauce is a tad bit shy of 3 cups, add a little more broth 1/2 cup crumbled soy curls* 1 tbsp tomato paste 1 tsp chicken-like seasoning & Italian Seasoning 1 tsp onion granules & soy sauce 1/2 tsp paprika & garlic granules or powder 1/4 tsp celery salt & cumin 4 1/2 whole-grain lasagna noodles, broken into bite-size pieces — use gluten free if needed 2 cups roughly chopped spinach leaves |
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Instructions:
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Notes:
*These can quickly be crumbled by putting them in a plastic bag and smashing them with something heavy like a rolling pin. Do not powder, just crumble; they will expand. **If you would like it soupier, just add a little more broth. As with most soups and definitely with lasagna, it will taste better the second day. This also freezes nicely to use for a quick lunch. I like to freeze in individual-sized bowls with the scoop of topping already added. |