This is a recipe we reserve for special occasions, such as when we’re in celebratory mode, or when we’re trying to impress people who are skeptical about vegan food. It’s fairly time-intensive, but the end result is well worthwhile.
If you like the concept, but are keen on the idea of an easier version, check out page 4, where I have shared my own variation – Quick and Easy ‘Almost Lasagna’! It’s a simplified version I invented when we didn’t have the time to make the real thing, and it ended up becoming one of our favorite dishes.
If you have access to some good gluten-free pasta, such as the Tinkyada Brown Rice variety (they even make lasagna noodles, found at health food stores), you can make either of these recipes gluten-free, by either skipping on the ‘no-meat’ layer, or using tempeh instead of seitan… For those who can’t tolerate gluten, being able to enjoy a home-made lasagna is quite a rare treat.
For something a little more fun and interesting, and something the kids might enjoy, check out page 3 for ‘Easy Lasagna Roll-Ups’.
On page 5 is a recipe for a home-made Marinara Sauce… If you want to save time, feel free to use a store-bought sauce, but make sure you have plenty of it… This recipe is best when guests can help themselves to more sauce at the table.
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