CARNIVORE'S DELIGHT VEGETARIAN/VEGAN LASAGNA

Few will twig that this marvellous lasagna is totally meat free...nor will they care...

originally posted 2018 as 'I can't believe it's not beef' Lasagne; updated 12/24

Vegetarian Lasagne (half recipe) 
'Restaurant quality; as good as any I have tasted!' 'Yum!''Tastes like meat.' 

Who doesn't love the oo-ey goo-iness of a meaty lasagna: the layers of pasta,  mince in thick tomato sauce, plus lashings of cheese?  It's perfect indulgent food   as the weather cools, whether for a family meal with freezable leftovers, or for a crowd. 

If you've cholesterol-phobes and vegans/vegetarians to cater for, life can get a bit complicated.  

Here's a beautiful solution. A rich meat-free lasagna with the textures and flavours of beef.  The cheeses: lower-fat but still creamy OR one of the many tasty plant cheeses now available replacing the usual artery clogging choices.  

Reader, it is sensational!  67 expected the lasagne* to be pretty decent but it was so much more than that.  Beautifully textured, gorgeous flavour, melting layers --and so difficult to tell it wasn't meat.  

Cholesterol and calorie counts go way down with easy make-it-yourself tofu mince  your favourite meatless mince OR make-it-yourself tofu mince, cottage cheese or vegan cream cheese plus reduced fat or vegan cheddar.  Even so, this is not one of 67's 'skinny' dishes.  It does, however, mitigate the worst of the usual damage.

The initial outlay for the lasagna seems high but, per serving, works out at less than a pound.  Replacing the cheeses with a med-thick béchamel sauce - made from dairy or plant milk - cuts costs sharply.  

There are a few steps but they've been simplified and spread  over 2 days.  The results are more than worth it.

Note: unless you have extra-firm tofu, firm tofu must be frozen and defrosted before you start  

Cost: £7'ish (2019)
Feeds: 10-16, but recipe halves nicely

Ingredients:

    12-15 lasagna leaves, depending on your baking dish 

 'Meat' Sauce
        450gm/15.8oz your favourite vegan mince OR firm tofu that has been frozen & defrosted 
        
        3 tbsp olive oil 

       
        1 good-sized onion (OR fodmap friendly fennel) + 

        1 med carrot + 

        1 large celery stick , all coarsely processed

        1 large clove garlic, grated (opt)

        1-2 glasses red wine/grape juice   

        400 gm tin good Italian chopped tomatoes incl juice PLUS
        400gm fresh tomatoes, cored and coarsely processed (pref)
                 OR 2x400gm tins tomatoes 

        6-10 (yes, 6-10) tbsp tomato puree, low salt if poss 

        

       10-20 basil leaves, coarsely chopped

        1 bay leaf

        pinch salt & pepper
        generous pinch thyme
        generous pinch oregano
        2/3 tsp smoked paprika
        1/2 tsp red pepper flakes (opt but adds a bit of zip)

        50gm mushrooms in large dice (opt)
        75gm courgettes, quartered vertically and in 1/8in/1/4cm slices (opt)

        4 tbsp chopped parsley
        8-12 dashes Worcestershire sauce (opt)

      450gm/16oz onion & chive (or plain) cottage cheese, drained (or vegan opt: 67 uses vegan cream cheese)
      100-150gm/3.5-5.2oz goat's cheese (or vegan equivalent)
      zest of lemon (opt if using dairy cheese)

      80gm/2.8oz reduced-fat dairy OR vegan cheddar, grated (or if pockets are deep, dairy or plant parmesan) 

The following steps can be completed the night before 

1. Your favourite vegan mince: prepare as per instructions.                     Tofu: the day before, freeze and defrost; squeezed out excess water; it should weigh 375gm/13.2oz.  Tear 1/4 of it into small bite-size chunks; coarsely process the rest until it looks like mince. Set aside
2. Fennel: if replacing onion, soak in a 9:1 solution of water & vinegar, drain, remove tough outer leaves and fronds, remove bottom 1/4 inch of remaining leaves; process with carrot & celery 
3. Heat a large pan over med heat; add olive oil; add pulsed onion/fennel mix,  stirring occasionally; don't allow to brown
4. Add tofu & garlic if using; cook further 5 mins, stirring constantly.  Taste; season with salt & pepper; cook 5 more minutes
5. Add wine; stir; bring to boil; turn down heat to low; cook until alcohol evaporates (about 5 mins).
6. Add tomatoes, tomato puree, basil leaves, bay leaf & rest of the spices PLUS mushrooms & courgettes 
7. Turn heat down to med low & cook one hour until thick & rich 
8. Meanwhile either (a) make 2 cups Bechamel sauce (leftovers can be refrigeratedup to 3 days) OR (b) prepare cheeses -- puree cottage cheese with goat cheese & lemon zest if using; grate & cover cheddar, set both cheeses aside or refrigerate until ready to assemble
9. Once the hour is up, check texture of 'meat'; if too runny, mix 1 tbsp corn starch with 1 tbsp cold water to make a slurry; stir into sauce which will thicken in a few mins.  
10. Add chopped parsley & Worcestershire sauce, if using.  Taste, adding more seasoning and tomato paste if necessary.  Cover & refrigerate

When ready to cook

1. Cover lasagne slices with hot tap water; leave 15 mins until softened but not soggy
2. Preheat oven to 180c/170fan/350f
3. Butter or spray generously with oil a 10inx12in/30x25cm baking dish
4. Drain lasagna slices  
5. Cover base of dish with thin layer of 'meat' mix; add a layer of lasagna leaves; breaking them up to cover the 'meat' completely
6. Add half the meat sauce then half the cheese mix or a thick'ish layer of Bechamel
7. Cover with another layer of lasagna; the rest of the meat sauce and the remainder of cheese mix OR a thick layer of Bechamel. 
8. Place dish in bottom of oven; bake 15 mins; cover with grated reduced-fat cheese or parmesan
9. Bake a further 30 mins until golden & crispy, turning dish from back to front once for even cooking; rest 10 mins; add more grated cheese if you like
10. Serve with Fantastic Frugal Salad 

Comments:

'This is a as good a lasagne as any I have tasted. It tasted like it had meat in it. Great blend of spice and flavours with perfect pasta texture.  Restaurant quality.' Political Agent

'Yum!' Political campaigner
'This is so tasty and has the richness and mouth-feel of a carnivore version. Top marks!' Retired writer

Tips:

• 67goingon50 is currently testing firm tofus for a brand which has few  digestive issues.  67 is returning to the source: fresh tofu in Chinatown supermarkets, cheaper than organic firm tofu.  Report in due course. (12/24)
• the lasagne freezes well but reheat gently, either in a microwave or (in a sealed packet) a steamer.  If in a hurry and reheating in a frying pan, add a bit of water or stock
• For vegan option, use vegan cheeses or a béchamel made from plant milk
• no-cook lasagne straight from the box is also okay but softening it first gives a more velvety texture overall 

*Inspired by Gino D'Acampo

Vegetarian/vegan dishes: NavBar/Recipes II

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.