Sauce:
1 28 oz can tomatoes
1 can tomato paste
1-2 cloves garlic, minced
1-2 Tbsp olive oil
salt
brown sugar
Fry up garlic in olive oil (DO NOT BURN), add everything else and simmer while other ingredients are cooking. Add brown sugar and salt to taste. Add freshly chopped parsley at the end.
Zucchini:
Slice zucchini thinly lengthwise. (I did a tempura-like batter and fried them {seasoned flour with ice cold water to a thin batter, shallow fry in a large skillet with plenty of oil}). You can also broil with no ill effects. Just make sure the liquid is cooked out.
Other components:
*Crumbles (I used Morningstar Farms) sauteed up in a little oil, add steak marinade (like Dales), and fresh parsley
*Tofu Ricotta (I used 1 block tofu drained with vegan mayo, added a bit of tofutti cream cheese and sour cream. I then let it drain in a cheesecloth overnight, but that's not too necessary if you don't want the hassle. I would say it drained 3-4 Tbsp water)
*Bechamel Sauce (used Bryanna Clark Grogan's recipe and didn't add salt, can use whichever you like)
*2 roasted red peppers, torn into strips
*2 medium onions, sliced thinly and caramelized
It was totally worth the work because 1. I like cooking, 2. made a BIG pan full. You can freeze or share with hungry co workers.
layers (bottom to top in a sprayed large lasagna pan exactly in this order)
Small amount Red Sauce
3 noodles wide
1/2 of the Tofu ricotta
1/2 of the crumbles
3 noodles wide
2/3 Bechamel Sauce
Fried Zucchini, just one layer
Caramelized Onions
Roasted Red Pepper Strips
3 noodles wide
Red Sauce
Remaining 1/2 Tofu Ricotta
Remaining 1/2 Crumbles
3 noodles wide
Remaining 1/3 Bechamel Sauce
Red Sauce
Vegan Parm to cover (optional)
