Sunday, March 29, 2009

Lasagna a la Vegan

 
Time for this month's Daring Baker's challenge!  The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Making a savoury dish this month was perfect for me because I had leftovers for days and didn't have to cook much else for the entire weekend that I made it.  The main part of the challenge this month was to hand make the pasta, (I made this spelt-chickpea pasta from Bryanna Clark Grogan) and include a bechamel sauce.  Instead of topping the lasagna with cheese, I scrambled up some medium-firm tofu with nutritional yeast and smoked garlic chipotle salt.  This combined with the white bechamel sauce was really tasty!  The vegetable layer of the lasagna was a simple saute of white onion, celery, carrots and zucchini.




I'm seriously all lasagna'd out after eating this for three days straight.  The rest of it is going in the freezer and may end up in my lunchbox one day.

6 comments:

shellyfish said...

I'm envious of all your left-overs! I had to share with Monsieur Fish who was a very big fan of the lasagna...next time I'm freezing some before he gets a chance to eat it all!
Beautiful job!

Mihl said...

I love the colour of this!

burpandslurp said...

yum! perfect for leftovers! loving all the layers of flavors!

Sheltie Girl said...

You did a beautiful job on your lasagne!

Natalie @ Gluten A Go Go

Maggie said...

The spelt-chickpea pasta sounds so good! I really like the white look too.

Hannah said...

I love how it looks like it's bursting with veggies- Yum!