Episode 12: Vegan Lasagna

Ingredients:

  • 2 cups semolina flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 block firm tofu
  • 2 cups zucchini, sliced
  • 1 cup mushrooms, chopped finely
  • 1 cup broccoli, chopped finely
  • 1 large jar of marinara sauce

Chick’N style seasoning ingredients:

  • 1 1/3 cups nutritional yeast flakes
  • 3 tsps onion powder
  • 2 1/4 tsps garlic powder
  • 3 tsps Italian seasoning (may substitute 1 1/2 tsps oregano + 1 1/2 tsps basil)
  • 2 tsps dried parsley

Directions for Chick’N style seasoning

  • ┬áBlend all the ingredients for chick’N style seasoning in a blender except for the parsley until you get a fine powder
  • Add parsley to powder mixture
  • Mix well and set aside

Special Equipment:

  • Rolling pin
  • Blender/food processor
  • Pasta machine
Directions:
  • Add the flour to a large bowl
  • Add the water and salt
  • Mix well with a wooden spoon until you can get to a point where you can knead the dough
  • Knead the dough on a flat surface, adding water if dough too dry or adding more flour if dough too wet
  • Use a rolling pin and knead the dough to about 1/8 inch thick
  • Roll the dough through the pasta machine a few times, lowering the gear each time
  • Process tofu in a food processor or mash with a wooden spoon until you have a rough mixture
  • Add 3 teaspoonfuls of the chick-N style seasoning to tofu and process or mix well
  • Set aside tofu mixture
  • Pour mushrooms and broccoli in a large bowl
  • Add the marinara sauce and mix well
  • In a casserole dish, add a layer of sauce
  • Add a layer of pasta
  • Add of layer of marinara sauce
  • Add a layer of zucchini
  • Add a layer of tofu mixture
  • Add a layer of pasta
  • Add a layer of sauce
  • Add a layer of zucchini
  • Add a layer of tofu mixture
  • Top with a final layer of pasta and sauce
  • Pre-heat oven to 400 degrees
  • Bake 35-45 minutes
  • Serve hot
Video: