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 

CHILLIN' WITH A VERSATILE ROULADE

Kick back and relax with this gorgeous triple-duty roulade...

Spinach Roulade with Cream Cheese & Taramasalata
(options for sun-blush tomatoes and ham/pastrami)

A spinach roulade which has can chill in the fridge for several hours is perfect for a special occasion or a hot spell.

Whenever this recipe from 67goingon50, appears it prompts eliciting many ooh's and ah's.  It has a pillowy outer topped with creamy beautifully seasoned layers.  

And trust me:  guys - including die-hard carnivores - love this roulade as much as ladies.  

Fresh spinach is recommended but if you haven't the time for the sorting and cleaning required, frozen spinach is fine (though flavour may be slightly compromised, in which case choose well seasoned filling as below)

The taramasalata lifts the roulade out of the ordinary, its saltiness setting off the cream cheese.  If taramasalata is not your thing, replace with a garlicky beetroot hummus and add 1/3 tsp cayenne for a kick.  

OR
  

Spinach Roulade with
sun blush tomato bombs

1. try a single layer of cream cheese pureed with a few tablespoons of sun-blush toms (left) and, if you like, puree with 2 ounces smoked salmon,then stir in another 2 ounces shredded smoked salmon 

2. or scatter the cream cheese with antipasti (sun blush toms, chopped artichoke hearts and/or olives)

3. If you must please carnivores,  finely minced cooked ham or pastrami/spiced beef mixed with mild mustard mayo can replace taramasalata


Planning is required; part of the preparation takes place the day before and the roulade should be made several hours before serving.

Cost: min £8;ish , depending on spinach & additions (6/25)
Serves: 6-10, depending on width of slices

Ingred:

Roulade:
   400gm/14oz fresh spinach, stems & grotty leaves removed (1 generous (250ml) cup after being cooked and squeezed)  or 538gm/10oz/1.5 cup frozen spinach, drained

     10gm plant or dairy butter melted
       1/2 tsp powdered nutmeg, fresh grated if poss
       1/4-1/3 tsp salt and 1/3 tsp pepper, to taste 
       4 tbsp finely chopped chives or 4 tsp dried chives
       1/2 tsp cayenne (opt)

    4 large eggs at room temperature,  separated    

   

Filling: 

   100gm/3.5oz 40% dairy or plant cream cheese 
   zest of a half a lemon
  
   100gm/3.5oz taramasalata (or alternative filling as above)

   couple of tablespoons dairy or plant parmesan (opt)
   
Method: