I’ve been working on this red sauce for a few years now. Adding, subtracting, and taking from other recipes to arrive at this. Last night, I decided to make a lasagne with cashew béchamel and vegan mozzarella. I’m not saying it’s the BEST EVER… but I want someone else to try it and see what they think.
My (non vegan) kids and GF loved it as well.
**RECIPE:**
**Red Sauce**
9 vine ripe tomatoes.
2 medium eggplant (or 4 small-ish zucchini and/or squash)
32 oz diced tomatoes
2 bell peppers
4 jalapeno
1 cup red wine
2 large onions
8 garlic cloves
EVOO
S&P
2 TBSP basil
1 tsp dried oregano
1 tsp thyme
1 tsp rosemary
Drizzle agave
Red pepper flakes +/- for spice
4 bay leaves
Splash balsamic vinegar
Cut in half and bake eggplants (or squash), jalapeños, and bell peppers with evoo and salt. 45 minutes @ 400°
Boil tomatoes
Sauté onion with aromatics until fragrant (8-10 minutes)
Add garlic. Saute 5 minutes.
Add 1/2 cup wine. Reduce
Add 1/2 cup wine. Reduce to 50%
Drain boiled tomatoes and add onions, peppers, other veggies (scrape eggplant from skin) and blend it all up.
Return mix to original sauté pan.
Add canned tomatoes, agave, spices, bay leaves. Balsamic. S&P
Reduce 60 minutes.
**Béchamel sauce**
One package tofu.
100g boiled cashews.
3 TBSP nutritional yeast.
Juice of one lemon
Salt and pepper
One head of garlic (you can roast it. I just use raw)
2 TBSP EVOO
1/2 cup water
2 TBSP miso paste
Add all ingredients to blender and make it creamy.
**Lasagne**
Preheat oven to 350°
In a 13×10 pan, layer red sauce, noodles, béchamel, mozzarella (add some spinach here if you’re feeling fancy), until you have filled the pan. Then, add more mozzarella.
Bake 45 minutes at 350° and enjoy
by Banterfix