Saturday, November 21, 2009

Gluten-free Tofu-free Vegan Eggplant-Chanterelle Lasagne

Luckily, my housemate has an amazing camera that captures STEAM, of all things delightful.... :-) and so I was fortunate enough, in my lifetime, to be able to take this beautiful photo of my own culinary creation. Anyway, the recipe:

"I am filled with chanterelles," it said, truthfully, as my sister took her first bite of the tasty lasagne. I know what you're thinking. But she would not have cared if that lasagne began to speak Elvish to her; she was merely concerned with the taste, and it tasted heavenly. And Elvish.

In other news, there was an eggplant, a small squash of choice (honestly, I do not remember if I used acorn or not), broccoli romanesco (closer to cauliflower, in my opinion), and a parsnip. Use one package of gluten-free lasagne noodles (I used Tinkyada Pasta Joy Brown Rice noodles), one 7-ounce container of vegan pesto (try Rising Moon Organics), and anywhere between one and three cans/jars of the pasta sauce of your choice.

Here are the rules:
Bake your squash. I recommend chopping it in half, lengthwise, and baking the halves face-down in a glass pan with 1/4-inch of water to help steam the insides.. at 375 degrees F, for 30 minutes or more.
Boil the lasagne noodles according to directions, then make sure to SEPARATE them by laying them out individually in a single layer. Very important.
Mix pesto with red sauce in a bowl. Get yourself a casserole dish, lightly oil it on the bottom and sides, then spread a fresh coat your pasta sauce mix on the bottom. Not too thick, now.
Put a layer of noooooodles.
and your choice of veggies.
and sauce.
and noodles.
more veggies.
more sauce.
aaand noodles!
and then sauce.
Repeat until you run out of veggies (or approach the top of the casserole dish... don't you overflow it ;-) !
End with noodles, of course, and now for the "cheese" topping.

I mixed two tablespoons of hazelnut milk with one tablespoon nutritional yeast, forked it up. I personally added some Yumm! sauce, as well... which can only be found at Cafe Yumm in Eugene, Oregon. Anyway, top your top-noodles with your cheesiness and bow. Bow lower. There. Put it in the oven at 375 F without a cover for 15 minutes. Then put a cover on it and continue baking it for another 15 or 20 minutes. I recommend allowing it to cool for 10 minutes with the lid off before slicing into it, if you want any of it to stay together :-)

ENJOY YOUR LASAGNE! And spell it correctly ;)