Last modified on August 25th, 2015 at 11:15 am
Despite the multiple layers, this vegan lasagna recipe is super simple.
Built around the plentiful seasonal vegetables currently available, such as tomatoes, eggplant, mushrooms and zucchini, if you’re willing to do a little prep work, you’ll be pleasantly surprised. The best thing about lasagna, in general, is that you can use whatever vegetables you have and incorporate them into the mix. Spinach? Cauliflower ricotta? Julienned carrots and peppers? This is your opportunity to put on the chefs hat and create your very own masterpiece!
Rather than going for a pre-packaged meat substitute, I opted for a mushroom meat filling that set the standard high for this lasagna. Not only is the prep time less than five minutes, but the flavors blend together perfectly. Whether you’re a traditional meat eater or a vegan, mushrooms are known to satisfy, providing a familiar texture. Layer away and remember, you can never be too generous when layering lasagna.
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Vegan Lasagna can be enjoyed at a few local restaurants that alternate between a raw and baked version. Urban Fresh and Tasteful Kitchen will prepare you a flavorful raw lasagna while Lovin’ Spoonfuls has a baked version on their regular daily menu. Stop by and tell them that they came highly recommended by Tucson Foodie’s Vegan Vixen!
This meal was made possible thanks to Old Pueblo Mushroom Growers, High Energy Agriculture Farm, and Sleeping Frog Farm. Be sure to visit them at the Santa Cruz Farmers Market and Heirloom Farmers Market.
Pulse all ingredients in a food processor until it resembles ground meat.
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Blend all ingredients on high.
*Indicates organically grown