There is something extremely comforting about a homemade lasagna. Perhaps it's the smell of baking lasagna while sitting on your grandparent's floral couch? Whatever the reason, lasagna brings me comfort. Noodles, ricotta, and a rich tomato sauce, what's not to love? As we all become increasingly aware of the household waste we create, the lasagna I once loved was overshadowed by the amount of plastic needed to make it. I did not feel great about supporting large dairy companies, unaware of their sources and company values.
The Tare Shop has absolutely changed my cooking world. I now shop worry free. I don't have to do as much research when shopping because I know the store has already thought of the things I care about most: packaging free, locally sourced, fair-trade, and organic. The Tare Shop has provided me with all the ingredients I need for that nostalgic homemade lasagna, but without the waste!
- Lasagna noodles (8 Strips)
- Tofu (1 Block)
- Dairy sweet moon cheese (Omit if vegan)
- Fresh bulb garlic (If making homemade sauce)
- Garlic powder or minced
- Chilli flakes
- Nutritional yeast
- Olive oil
- Black pepper
- Maple syrup
Ingredients you buy at the supermarket:
Option One: Homemade Sauce
Option Two: 2 jars or cans of pasta sauce or tomato sauce
- 1lb of mushrooms of choice
- 1 zucchini
- 1 onion
Option 1 Homemade sauce: (Will take about an hour)
Start by preheating your oven to 425. Wash about 12 tomatoes, I used plum tomatoes for this sauce. Slice in half then I carve an x on the skin on the opposite side so I can remove the skin easily after roasting.
Add the onion in large chunks.
Add a whole head of garlic, just chop in half, leave the skin on and place cut side down on the tray. Coat everything in olive oil, salt, and pepper.
Roast for 30 minutes. Let cool then peel off tomatoes' skin and compost. Throw the tomatoes in the blender with the onion and squeeze out the garlic from the skin. Add a cup of pasta water (see note).
Add large tbsp:
- Tsp of chili flakes, blend till smooth!
Option 2 you can purchase tomato sauce at the grocery store.
Step 1: Wash, chop, oil, and salt pepper your mushrooms. Put in the oven 350F for 30 minutes on a separate tray. If you are making the tomato sauce the mushrooms will be fine at 425F for 20min.
Step 2: Bring a large pot to a boil with a tsp of salt, add noodles. Boil for 5 minutes, remove noodles safely from water, and lay them flat on a plate. (Note above: Save a cup of pasta water if you are making homemade sauce)
Step 3: Wash and peel, or chop your zucchini. I like to peel so it gets nice and thin.
Step 4: Preparing the tofu, crumble the whole block in a bowl.
Add 1 tbsp of maple syrup, olive oil, and tamari.
2-3 tbsp of nutritional yeast depending on your taste.
1 tsp of garlic powder.
Salt and pepper to taste.
The tofu mimics vegan ricotta.
Step 5: If you bought store-bought sauce I would suggest adding a bit more flavor if you like. Some of the spice mixes could be added to the mushrooms as well!
- 1tsp cumin
- 1tsp paprika
- 1tsp chili flakes
- 1tsp Basil
- 1tsp thyme
- 1tsp garlic
Time to assemble!
- Oil the bottom of your and pan, add noodles (layer 4 noodles)
- Add sauce layer
- Add mushrooms
- Add tofu
- Add zucchini
- Add another layer of four noodles
- Repeat sauce, mushrooms, tofu
- If not vegan add the amazing Syrian style cheese.
- Bake at 350 for an hour
This recipe was create by our friend Miranda!