Lasagna Spaghetti Squash

Ingredients:

1 spaghetti squash
1 teaspoon grapeseed oil

1/2 cup cashews, soaked
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 clove garlic
2 teaspoons onion powder
salt and black pepper
spinach, chopped

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 package crimini mushrooms, sliced
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon sage
1 teaspoon rosemary
1 teaspoon sugar
1/2 teaspoon fennel seeds
1 large roma tomato, diced
3/4 cup passata
1 teaspoon red wine vinegar
salt and black pepper, to taste
2/3 cup vegan italian style sausages, diced (optional)

3 tablespoons panko
1/4 cup vegan mozzarella, shredded
2 tablespoons vegan parmesan cheese
2 tablespoons parsley, chopped

Cut the squash in half lengthwise and scoop out the seeds. Brush with oil and bake, cut side down for 40 minutes at 375 or until tender. Flip over and fray with a fork.

Meanwhile, combine cashew, garlic, lemon juice, nutritional yeast, garlic, onion powder, and black pepper in a blender and puree until smooth, adding water as needed. Transfer to a bowl and stir in the spinach. Set aside.

Cook onion and garlic in the oil and add the mushrooms. When the mushrooms release their liquid add the seasonings and stir until aromatic. Add the tomato and cook until mushy, then stir in the passata. Bring to a simmer and add the vinegar, salt, and pepper, and add in the sausage if using.

Stir the vegan ricotta and spinach mixture into the spaghetti squash and top with the tomato mixture. Sprinkle with the panko and cheeses. Broil until the cheese melts and garnish with the parsley before serving.

Roasted Vegetable Lasagna

Ingredients:

1 large eggplant, sliced
1 red onion, sliced
2 zucchinis, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons oil
salt and black pepper, to taste
1 clove garlic, minced
1/2 teaspoon basil
3 tablespoons butter
1/4 cup flour
3 cups almond cream
a pinch of nutmeg
1 cup ricotta cheese
2 cups baby spinach, chopped
1/4 cup basil, chopped
9 lasagna noodles
1-1/2 cup mozzarella cheese
1/2 cup romano cheese

Toss vegetables in the oil and salt and roast in the oven at 400 degrees for about 20 minutes, until they slightly char.

Meanwhile cook the lasagna noodles. Set aside.

In a saucepan, melt butter and stir in flour. Add the almond cream and stir until smooth. Add more cream as needed. Season with salt, pepper, and nutmeg. Set aside.

Combine ricotta with spinach, basil, salt, and black pepper. Set aside.

To arrange lasagna, put some bechamel sauce on the bottom of baking pan. Cover with lasagna noodles, ricotta mixture, noodles, half the cheeses and bechamel, vegetables, noodles, remaining bechamel, and remaining cheeses. Sprinkle with black pepper.

Bake covered at 375 for 20 minutes and uncovered for 15 minutes longer. Let stand 10 minutes before cutting.

Tortilla and Black Bean Pie

Ingredients:

4 10 inch tortillas
1 tablespoon oil
1 onion, chopped
1-2 jalapenos, minced
2 cloves garlic, minced
1/2 teaspoon cumin
salt and pepper, to taste
2 cups black beans
1 cup vegetable stock
2 cups corn
4 green onions, chopped
2 cups cheddar cheese, shredded
1 roma tomato, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon chipotle powder
sour cream

Saute onion in the oil until softened. Add jalapeno and garlic and cook for 30 more seconds. Add cumin and cook until fragrant.

Add corn and allow to cook for a few minutes then stir in beans and vegetable stock. Reduce stock and add white parts of green onion. Cook for 2 minutes. Remove from heat and stir in remaining green onion.

Spray 10 inch round pan with cooking spray. Set one tortilla on the bottom. layer tortilla with cheese and a quarter of the bean mixture. Repeat layers, finishing with bean mixture and then cheese. Sprinkle with the chipotle powder.

Cover with foil an bake 20 minutes. Remove foil and bake an additional 5 minutes.

Allow to cool for 5 minutes. Garnish with tomato and cilantro. Cut into wedges and serve each slice with a dollop of sour cream.

Lasagna Soup

Ingredients:

1 tablespoon grapeseed or olive oil
1 small onion, chopped
2 bay leaves
3 cloves garlic, minced
1 can crushed tomatoes
1/4 cup tomato paste
3 cups vegetable stock
1/3 cup basil, chopped
2 teaspoons oregano
4 cups baby spinach
2 cups mushrooms, sliced
1/2 cup ricotta cheese
3 tablespoons parmesan cheese, grated
salt, black pepper, and red pepper, to taste
3 ounces pasta
vegan italian sausage (optional)
mozzarella, grated (optional)

Cook pasta until al dente and set aside.

Cook onion and bay leaves in oil until onions are lightly browned. Add garlic and cook for an additional 30 seconds. Stir in mushrooms and cook until they let out their juices. Add tomatoes, tomato paste, and vegetable stock. Cover and bring to a simmer.

When liquid comes to a simmer, add pasta, sausage, and oregano. Return to simmer. Add spinach, basil and seasonings. Remove from heat after 2 minutes.

Blend ricotta with parmesan and black pepper.

Ladle soup into bowls. Sprinkle with mozzarella and add a dollop of the ricotta mixture. Garnish with basil.

Spinach and Artichoke Lasagna

Ingredients:

9 lasagna noodles
1 small onion, chopped
2 cloves garlic, minced
1-1/2 cup vegetable stock
1 tablespoon rosemary
1 cup cashew cream
1 egg replacer
1/4 cup vegan parmesan cheese, shredded
1/2 teaspoon black pepper
1-1/2 cup artichoke hearts in water, chopped
10 ounces spinach
28 ounces tomato sauce or vegan alfredo sauce
vegan mozzarella cheese

Cook noodles al dente and set aside.

Saute onion and garlic and stir in broth and rosemary. Bring to a boil and reduce to thick sauce. Stir in artichoke hearts and spinach. Simmer. Set aside.

Mix cashew cream with egg replacer, black pepper, and parmesan. Set aside.

To assemble, brush the bottom of baking dish with tomato sauce. Layer 3 noodles, cheese mixture, noodles, artichoke mixture, half the sauce and some mozzarella, noodles, remaining sauce, and mozzarella.

Bake covered for 40 minutes at 350. Uncover and bake an additional 15 minutes. Let stand 10 minutes before cutting and serving.