I haven't eaten anything with tomato for a week, so I just made lasagna. The cheez is a bit more complicated and needs some specialised ingredients, so just don't add any or substitute with any other cheez if you can't be bothered.
cheez:
-mould for the cheez
-70g (1/2 cup) cashews, soaked for ~8 hours or boiled a bit (you can sub for tofu)
-1.5 tbsp psyllium husks, powdered even better, soaked in 2 tbsp water for 5 min
-125g (2/3 cup) refined coconut oil, melted
-msg, citric acid, pepper, garlic powder, nooch, mustard, sauerkraut, about 1 tsp each (to taste)
-loads of salt (about 1tbsp)
-30g tapioca flour
-2 tbsp kappa carrageenan (can be substituted with agar agar, but you'd have to heat up the mixture in a pot instead of adding boiling water)
blend the cashews with 100ml (1/2 cup) water in a high speed blender. Add the psyllium husks, melted oil, spices and salt and blend again, taste and spice more. Add the tapioca and kappa, mix (gently, to avoid covering your kitchen in fine white powder) and boil 200ml (3/4 cup) water. Add the boiling water while mixing on high and pout into mould. Let cool for a couple hours, after one hour in the fridge.
tomato sauce:
-onion, diced
-garlic, sliced thin
-olive oil
-herbs
-salt, pepper, paprika powder, garlic powder
-TVP (or lentils)
-tomato sauce, paste and ketchup
In a medium-hot pan, add olive oil and onion. After a couple minutes, add garlic and any veggies you like, such as zucchini, eggplant, bell pepper, pumpkin or mushrooms. Spice it up with, toast the spices slightly and add the tomato sauces and TVP. take off the heat after a couple minutes. If you like your lasagna a little sloppier, add some water, as the lasagna sheets soak up a lot of moisture.
bechamel:
-fat (any oil, butter or margarine)
-flour
-paprika powder, garlic powder, nutmeg, salt, pepper
-any plant milk
In a pot, heat up the fat and add flour and spices while mixing. Let cook slightly before slowly adding the milk while stirring vigorously, until the milk heats up and gets thicker. You can add spinach or other leafy greens.
building the lasagna
Layer the lasagna in a big ovenproof dish. First, one layer of tomato sauce, lasagna sheets, then one layer of bechamel, and so on until you used up everything. You can also add grilled vegetables in between layers. Add cheez on top and bake until you can stab the lasagna clean through without resistance from the pasta sheets.
If you have variations, suggestions or find a typo, I'd love to hear them! Also, :imveg
Tofu + nutritional yeast in a blender works to make a cheap vegan ricotta cheese. Spinach is really good too but it cooks down to nothing and it adds moisture, but it tastes so good with everything in in lasagnas.
Hell yeah, I'll have to try this