Vegan Lasagna

Tax Season is finally over!! Time to party! My mom flew in the night before the tax deadline, so RC and I were able to celebrate the next day with beers at the bar by 2 p.m. 😂
It's been nice to have RC home more so we can spend time together as a family. We missed  him.

Here are some more April highlights...

Warren loves his dinosaur collection he inherited by the very nice people who owned the house before us. He even makes the cutest dinosaur "rooooarrrrr"

He also has a blast at his Grandpa and Mummers house petting goats and their giant horses. He sure does love horses!

We went exploring Southern Idaho and went to the beautiful Shoshone Falls.

Easter hugs are the best hugs! Look at those handsome men of mine.

Warren's first Easter egg hunt. He loved it!

GG helped him find some of his eggs.

Walking with Uma to see his cousin Rhett run the mile at his track meet.

Fun in the sun with my wittle man. I love, love, love him so much!!!

And now for a recipe! I found the original here. I made this for Easter dinner and it was a huge hit! I would highly suggest the vegan Parmesan sprinkled on at the end. 👍


Lasagna

Tofu Ricotta
28 oz tofu
2 tbsp. lemon juice
3 tbsp. nutritional yeast
1/4 cup fresh basil
3 cloves garlic
1 tsp. pepper
1 tsp. salt

Meat Crumble
2 c. walnuts
3 cloves garlic
1 tsp. liquid smoke
1 tbsp. soy sauce
1 tsp. smoked paprika
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. pepper
2 lb cremini mushrooms
1 onion, diced

Lasagna Base
1 jar tomato sauce
1 box whole wheat lasagna noodles

Directions:

1. Preheat oven to 375 degrees

2. In a food processor, combine tofu, lemon juice, nutritional yeast, basil, garlic, slat, and pepper, blend until smooth. Then set aside and rinse out of food processor.

3. In the food processor, combine walnuts, garlic, liquid smoke, soy sauce, smoked paprika, oregano, rosemary, and pepper. Blend until well mixed, then set aside and rinse out food processor.

4. In the food processor, chop up mushrooms so that they are in small chunks.

5. In a large pan, cook mushrooms so that liquid is released and evaporated, about 6-8 minutes. Clear out a circle in the middle, add onion. Saute onion until translucent, add walnut mixture and mix well.

6. In a large sauce pan, cook lasagna noodles for half of time required.

7. In a 9x9 inch lasagna pan, add 2 cups of red sauce to cover the bottom, then layer 4 half-cooked lasagna noodles, then spread ricotta mixture over top, followed by "meat" mixture, and then more red sauce. Repeat until finished. Cover with aluminum foil.

8. Bake in oven for 25 minutes, remove aluminum foil and bake for 5 more minutes.

*If you want to add vegan Parmesan , do so now and bake for an additional 15 minutes not 5. 

9. Allow to cool about 10-15 minutes, then cut into ninths, serve.

10. Enjoy!