Lasagne

[mtTazzie]

I am trying my hand at lasagne, this will be vegetarian not vegan I am going to try it later as a vegan recipe.I am making it with polenta (bought at the heath food store)

I made a mushroom and onion marinara
I used part skim ricotta mixed with one egg and herbs
I got and italian cheese blend--which I used very very lightly

I layered it just like a lasagne using polenta as the noodles...

it is in the oven now I will let you know how it turns out

[edgeyveggie]

Awesome! Can't wait!

[dksart]

Yum!

I find it harder to convert my recipes to Dairy-free than it was when I went Gluten-free! My family still eats cheese, etc. but I don't. My last lasagne was layered with tinkyada noodles, a spicy herbed marinara and fried slices of zucchini, yellow squash and japanese eggplant. I topped it with a bit of veggie cheese (Quesadilla brand, I believe) but not too much, it gets plasticky.

Anyone have any luck with a good substitution for Parmesan cheese? I have been over compensating with salt, which is not very good.

[mtTazzie]

Ok I am back, this turned out really well, tasted just like lasagne should. it was a bit looser than it should have been, I am thinking I might slice and the bake the polenta to remove a bit of the moisture. I will let you know when I try it again...

[lisac957]

My standby is a mushroom and fresh spinach lasagna.
I don't pre-cook the noodles, just layer them in there straight from the box. It goes something like this:

Sauce (standard red, out of the jar)
GF noodles
Sauce
Mushrooms and onions (already suateed a bit)
Fresh spinach leaves
Ricotta cheese
Italian blend cheese

Repeat

End with layer of noodles, sauce and cheese.

Bake at 375 for 30-40 minutes.

[xvegangirlx]

I make a non-dairy, vegan and gluten free lasagne using Tinkyada lasagne noodles, tofu and vegan cheese. Sometimes, I saute mushrooms and add them to the layers, but mostly I just use the tofu in place of the ricotta.

To make tofu into a substitute for ricotta cheese: Use soft tofu, wash and drain it. Place 1/2 of it, or 1/4 in a plate and smash it once with the heel of your hand. Then, get a spoon and continue to mash it. Add a little salt and mash and mix. Sometimes I add a little basil, cayeene and salt, other times just the salt. I always put a little oil on the bottom of the lasagne pan, then some sauce, then the first layer of noodles.

[mtTazzie]

thanks for the suggestion I hadn't thought of tofu!! the only gf noodles I have found that I like are some of the rice noodles used in oriental cooking, the rest I really don't like the texture much, so I thought I would try Polenta, I still have a few adjustments to made but I really enjoyed the results, brought the leftovers for lunch today :-)

[dksart]

Originally Posted by lisac957

My standby is a mushroom and fresh spinach lasagna.
I don't pre-cook the noodles, just layer them in there straight from the box. It goes something like this:

Sauce (standard red, out of the jar)
GF noodles
Sauce
Mushrooms and onions (already suateed a bit)
Fresh spinach leaves
Ricotta cheese
Italian blend cheese

Repeat

End with layer of noodles, sauce and cheese.

Bake at 375 for 30-40 minutes.

Hey! What brand of lasagna noodles do you use? I hope Tinkyada, I never tried to layer them in uncooked, but would love it if they come out alright.

Thanks.

[xvegangirlx]

I use tinkyada lasagne noodles and I boil them first.

[lisac957]

Originally Posted by dksart

Hey! What brand of lasagna noodles do you use? I hope Tinkyada, I never tried to layer them in uncooked, but would love it if they come out alright.

Thanks.

I think last time it was Ener-G brand. I just use whatever is on sale; there's so much other stuff in lasagna the noodles just take on that taste.

I'm pretty sure you can do the uncooked thing with any brand or type of pasta, as long as you wet the noodles in sauce (don't leave any parts dry or uncovered).