November 6, 2010
When I first moved here one of my new friends thought it was very strange that I would get up and make dinner in the morning, normal for me. After this, my granddaughter and I will make a vegan chocolate birthday cake for grandpa and while it cools I think we'll check out the Toy Soldier Bazaar. We have all day to play together, dinner is ready to pop in the oven.
I made a sauce with onions, garlic, julienne carrots and zucchini, a quart of my homegrown tomatoes, chopped green pepper, a diced mild chili, a small can of organic tomato paste, dried herbs from the garden, oregano, basil, rosemary, parsley, sea salt and fresh ground pepper. I added a little agave and some white balsamic vinegar, a dash of cooking sherry, and some sliced mushrooms. Sliced large because my husband doesn't like them too much. I still cook with them, but make them large enough for him to pick out.
I made the Ricotta by blending tofu, garlic, a dash of shoyu, oregano, basil, rosemary, parsley, about 1/4 cup olive oil, and about half a large chopped red bell pepper.
I have come along some on the cheese. I've made this recipe for many years. I used to use cottage cheese, eggs, and Parmesan cheese for a ricotta and about a pound of mozzarella cheese and more Parmesan cheese. This only has about 4 - 6 oz. of cheese for the whole recipe. I blended grated mozzarella, Parmesan, and Romano cheese.
There's also a layer of chopped greens from the garden, chard and beet greens, between the lasagna layers and the ricotta.
Bake this in the oven on 400° for about 45 - 50 minutes until the cheese melts and browns and the sauce is a bit bubbly.