Photos courtesy of Elysabeth Alfano .
Synopsis: The Silver-Chic Chef, Elysabeth Alfano, is back in the kitchen. This time she’s making meat-free, dairy-free Spinach-Mushroom Lasagna. The trick to Elysabeth’s lasagna is the Ricotta Cheese made from PINE NUTS! Check the recipe below and enjoy!
And if you have any doubts, just watch Elysabeth’s second video in which newly vegan boyfriend Ken taste-tests Elysabeth’s lasagna and compares them to the meat version. Oh, back down, meat version! You don’t stand a chance!
3 cans tomato sauce with chunks of tomatoes
4-5 heaping teaspoons of tomato paste
1 medium onion, sautéed in mushroom broth
5 cloves of garlic,
Fennel seeds, basil, oregano
Sauté mushrooms in mushroom broth
No boil lasagna
1.5 cups pine nuts
1/4 cup soy milk
Vegan Mozzarella Cheese
Clean Mushroom and slice. For a no-oil lasagna, cover the pan in a thin layer of mushroom broth and simmer in mushroom broth until all broth is gone.
Clean and de-stem spinach
Slice garlic and chop inion. For a no oil version of lasagna, simmer together with tomato sauce and paste. Add salt, pepper, fennel seed, basic and Oregano.
Put pine nuts and soy milk in a food processor and blend until a paste.
Slice or grated mozzarella.
In a 7”x11” pan, layer in no boil pasta.
Spread Pine Nuts/Soy Milk paste
Layer on mushrooms
Layer on fresh spinach heavily to it overlaps.
Cover in a layer of mozzarella
Cover in a layer of seasoned tomato sauce.
Put on a new layer of pasta and repeat.
Put on a new layer of pasta, pressing down and cover in excess Seasoned tomato sauce and a thin layer of mozarella
Cover in tin foil and put on bake sheet to avoid spillover.
Pre-heat oven to 375 for 40 minutes
Take out and let it sit for 10 with the tin foil off.
Layer on fresh basil.
Freezes well for leftovers.