Vegan-ish Lasagna for the Win!
Lasagna is a household favorite! My hubby loves a Sunday pasta dinner—so, I needed to brush up on my pasta skills. In my love for milling, I started to do a lot of research on flours. If you’re so inclined, you can mill Kamut grains, but DO NOT USE EGGS. However, I really love Caputo flour. Caputo is soft, easy to roll out, and makes the perfect noodle!
Saucey Sauce
Ingredients
- Tomato sauce (limit salt and sugar in ingredients)
- Tomato paste
- 2-4 garlic cloves
- Carrots
- Celery
- Mushrooms
- Olives
- Salt and pepper
- Olive oil
- Beyond meat (if you desire)
Instructions
Crockpot sauce is my favorite! I start it around noon, and I let it cook for 5 hours.
- Start with olive oil and garlic and saute for 10 mins.
- Then add sauce, paste, and your sliced veggies.
- Top with olive oil and S&P. Set it to low for 5 hours.
For the High-Elevation Dough
Ingredients
- 2 cups flour
- 3 eggs (this dough needs eggs—sorry, vegans!)
- Salt and pepper
- 1-2 tsp. olive oil
Instructions
- You can mix by hand or with a mixer. Add flour or oil as needed.
- Once the dough is the perfect ball (not too sticky or dry), cover in a bowl and let it sit for 10 minutes.
- You can use a flat pasta maker for the rolling, or you can roll out with a pin—whichever you prefer.
- Once the noodle is the perfect length/thickness, sprinkle flour on both sides and work on the next noodle.
- Add two or three noodles to boiling water, and once the noodle rises to the top, it’s ready to remove. Make sure to leave the water; you might need to add to the sauce. 😉
- Once the noodles and sauce are done, you can start layering! I start with olive oil on the bottom of the pan, add a little sauce, and then add the first layer of noodles: sauce, cheese, noodles, repeat. For vegan cheese: I love the Daiya dairy-free mozzarella and the Kitehill vegan ricotta for cheese. Any dairy-free parmesan will do.
- Bake the lasagna for 30 minutes at 400/425 degrees fahrenheit.
Enjoy!