Monday, February 4, 2013

Skillet Lasagne

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.

Recipe: see page 78 of Quick-Fix Vegan.
I think I might have tried making lasagne (lasagne is the traditional spelling, lasagna is the American way of spelling it) only a half dozen times in my entire life, so making it in a skillet on the stove top seemed a little unusual to me. I wasn't sure it would work, but this recipe came out quite nice. Really, it's not much different from baking in the stove, except it's faster. I like that I didn't have to turn on the oven and wait for it to preheat. It was just a matter of assembling everything in the skillet.

There are only two layers of lasagne noodles (make sure you get the kind without egg, since most of them seem to include that). Sandwiched between them is the 'ricotta cheese' layer, which is a mixure of crumbled firm tofu, nutritional yeast, lemon juice, and spices. The crumbled tofu gives it the texture of ricotta, and the nutritional yeast and lemon juice give it a mild cheesy flavor.

There is an option to use vegan mozzarella or Parmesan on top. I'm not a fan of the faux cheeses so I went with some homemade Parmesan-style cheese, which consists of sesame seeds, nutritional yeast and salt milled together in a handheld electric coffee grinder.

Total prep time was only about 10 minutes, so this was definitely was a quick recipe, and the taste was pretty good too. I think this would be a good stand-by recipe too, for those times when you are rushed and don''t have time to plan dinner. Keep a box of lasagne noodles and a jar of marinara on hand, and then you are only a block of tofu and 10 minutes away from having dinner on the stove.

Ingredients: lasagne noodles, firm tofu, nutritional yeast, lemon juice, garlic powder, dried basil, dried oregano, black pepper, fresh parsley, kalamata olives (optional), vegan marinara sauce, vegan Parmesan (milled sesame seeds, nutritional yeast, salt used here).