I’m not gonna lie – this recipe has more steps than I
usually care to embark upon on a Thursday night. But the final result was so incredibly
wonderful that it makes all the work worth it!
This was yet another recipe from the amazing Robin Robertson’s
Vegan Planet, and as is the norm with Ms. Robinson’s work, it didn’t
disappoint. The filling was teeming with
zucchini, mushrooms, shallots, carrots, crumbled tofu, parsley, spices; the
vegan béchamel sauce that accompanies the filling is perhaps one of the most
amazing sauces I’ve ever had, vegan or no!
I went against the rules a bit by not boiling my lasagna
noodles before placing them in the pan; that’s a time-saving trick my mother
showed me long ago that continues to pay dividends today! Otherwise, though, I followed Robertson’s
recipe to the letter (almost), and I wasn’t disappointed with the results.
What a wonderfully light, yet filling, dish! The lasagna had so many fresh vegetables
inside that we didn’t even serve a side salad as accompaniment, and the béchamel
sauce added a wonderfully hearty taste without being overly rich. The tofu filling was almost ricotta-like in
texture and had a very fresh taste, and the noodles cooked down just as Mom
always says they will. :) What else
could you ask for!
How about leftovers?
We’ve got those, too – enough to carry us through the weekend. Hooray!
:)
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