Vegan Matzo Lasagna


If you are vegan and observe Passover kosher or just curious for something new,  here is your recipe. I just made it for tonight’s dinner and it passed the test 100 %.

Being as Passover is just around the corner, Matzah crackers are readily available in grocery stores this time of year.  You need to read the label though because from what I understand some are made with eggs. I use Matzos Yehuda brand.

There are a few different steps so I have broken it down.  If for some reason it is hard to follow please let me know.

Tofu Ricotta

14 oz firm tofu drained

1 cup garbanzo beans

2 medium garlic cloves pressed

1 tbsp balsamic vinegar

1 tbsp lemon juice

1 tbsp white miso

1/2 tsp granulated onion/onion powder

1/2 tsp oregano

1/4 tsp Himalayan pink salt

20 fresh basil leaves chopped

16 oz frozen spinach defrosted and all moisture squeezed out

Place tofu and garbanzo beans in a bowl and mash with a fork until the consistency of ricotta.  Stir in remaining ingredients.  Let while preparing the rest of the ingredients.

Portabella’s

1/2 lb portabella’s sliced approximately 1/4″ thick

3 tsp Olive oil

3 tsp water

garlic powder

In a large frying pan add 1 tsp olive oil, 1 tsp water and a few shakes of garlic powder.  Saute portabella over medium heat for three minutes on each side.  I had to do it in three batches so I added more olive oil, water and garlic powder for each batch.

Zucchini

1 1/2 lb zucchini sliced approximately 1/4″ thick

3 tsp olive oil

3 tsp water

oregano

Cook the same as portabella’s except you are using oregano instead of garlic powder and cook for 5 minutes on each side.

Prepare Matzah

Figure out how many Matzah you need to cover your casserole dish and triple the number.  Fill your casserole dish half full of water and but the Matzah’s in the water to soak for 1 minute.  Remove from water and let drain on a paper towel.

Lasagna

Earth Balance

1 1/2 tbsp olive oil

Prepared Matzah

Tofu Ricotta

Prepared Poratabella

Prepared Zucchini

2 jars of your favorite tomato sauce (depending on size of casserole dish you may need less.

your favorite vegan mozarella (optional)

Preheat oven to 375.  Dry casserole dish completely.  Grease bottom of dish with Earth Balance.  Pour olive oil over and moved dish around until bottom is completely covered.  Cover casserole with a single layer of  Matzah.  Top with 1/2 of zucchini, 1/2 of portabella, 1/2 of ricotta and 1/2 sauce.  Start over with Matzah and start over but before putting on other 1/2 of sauce cover ricotta with remaining Matzah.  Cover with the other 1/2 of the sauce.  Top with cheese if you like.  Bake for 45 minutes.  Cool for a few minutes and enjoy.

Advertisements

One thought on “Vegan Matzo Lasagna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s