This Week's Recipe - Nov 18 - 24

Vegan Spinach Artichoke Lasagna

Serves 6

INGREDIENTS:

2 cans quartered artichoke hearts, chopped

2 cups frozen chopped spinach

1 can vegan cream of mushroom soup

1 pkg cremini mushrooms, chopped

2 leeks, white and light green parts only, cut in half lengthwise and sliced

¼ cup plain soy creamer

½ pkg lasagna noodles, cooked

2 cups vegan ricotta cheese (recipe below)

2 cups vegan shredded mozzarella cheese

2 Tbsp vegan butter

1 tsp nutmeg

1 tsp garlic powder

Salt and pepper to taste

DIRECTIONS:

1.  Preheat oven to 350°.

2   In sauté pan, melt butter over medium heat. 

3.  Sauté leeks until slightly tender, about 2 minutes.  Add artichokes and mushrooms.  Sauté  about 5 minutes.  

4.  Add cream of mushroom soup, soy creamer, garlic, nutmeg, salt and pepper and cook for about 5 minutes. 

5.  Add spinach, and cook an additional 5 minutes.  Remove from heat.

6.  In small to medium casserole dish, layer lasagna as follows:  place a little bit of filling into bottom to keep noodles from sticking.  Lay lasagna noodles to cover bottom.  Spoon artichoke filling onto noodles and spread to cover.  Spread half of ricotta cheese mixture over filling.  Repeat layers, reserving just enough filling to cover top layer of noodles. 

7.  Top with mozzarella cheese.

8.  Bake for 30 – 40 minutes or until cheese is melted and slightly golden in color.  Let stand for 5 – 10 minutes.

9.  Serve with salad and bread.
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Vegan Ricotta Cheese

Yields 2 cups

INGREDIENTS:

14 oz firm tofu

¼ cup olive oil

1 tsp garlic powder

1 tsp basil

1 tsp oregano

1 tsp parsley

1 tsp salt

Dash of black pepper

DIRECTIONS:

1.  Slice tofu into 7 or 8 pieces, press between towels to remove water.  

2.  Crumble into bowl until it is the texture of ricotta cheese.  

3.  Add remaining ingredients and stir.