Artichoke "Bow tie" lasagna
This was one of the easiest lasagna's I've ever made and it was incredibly delicious. I used a mix of broken lasagna and bow tie pasta's. I didn't worry about layers.
Servings: 8
Equipment
- Open casserole or lasagna pan
- Baking sheet
Ingredients
- 1 Red bell pepper
- 1 large zucchini
- 1-2 Large portabella mushroom caps
- 1 Medium Sweet onion
- 2 Cups Spinach
- 1 1/2 Cup Farfalle (bow tie) pasta
- 1/2 Cup Plant milk (I use unsweetened coconut)
- 1 Jar Luciana Spicy Sauce* Or choice
- 2 TBSP Flax seed
- 3 TBSP Lemon juice
- 3 TBSP Filtered Water
- 1 Jar Artichoke packed in water Halves or quarters
- 1/2 TSP Herb De Province
- 1/2 TSP Garlic
- 1/4 TSP Chili Flakes
- 3/4 Cup Gluten free vegan panko Ian's
- 1 Pkg Vegan cheese of choice See notes for options
- 1/4 Cup Ground almonds
- Salt and pepper to taste
Instructions
- Grind the flax seed and mix with 3 TBSP each lemon juice and water. Add herb de province, garlic and chili flakes. Set aside.
- Wash your mushrooms, and place cap side down on the baking sheet.
- Roast the zucchini, red bell, onion and mushrooms at 400 ° F for 15-20 minutes. You may wish to cover the mushrooms with parchment paper.
- Wash and wilt spinach in hot water. Set aside.
- Cook pasta per directions.
- Add plant milk to the spaghetti sauce. Taste and adjust adding more garlic, red pepper flakes, salt and pepper as needed to get the spice level you want.
- When the red bell pepper is soft and browned on top, (about 15 minutes), remove from the oven and set aside.
- Reserve 1/2 cup of your sauce. Mix remaining sauce in with your well drained, cooked pasta.
- Slice your zucchini and onion to your preference . Peel the roasted bell pepper. (I suggest doing this over the baking sheet to save your juices). Slice pepper into bite sized pieces. Slice mushrooms in half then cut into slices.See recipe notes for what to do with your pan juices.
- Spread a little sauce on the bottom of your pan. Layer 1/2 layer of pasta on the bottom and add 1/2 the mixed vegetables. Spread all of the well drained and wilted spinach on that one layer only. Add next layer of pasta and final layer of mixed vegetables. Finish with remaining sauce.
- Top with one layer of vegan cheese before adding artichoke topping.
- Add the almonds and a little water to your flax seed mix to make it more like a pancake batter consistency. Smash the pieces of artichoke and dip one side into the flax mixture then into the panko and place panko side up on your lasagna. Repeat until your lasagna is covered with artichokes. Sprinkle a little salt over the final product and pepper if you wish.
- Bake at 400 ° F for 30 minutes or until golden brown.
Notes
This is a Snap Pea Sheep recipe.
* Luciana Spicy Tuscan Sauce was organic and compliant at one time.
They took it off the shelves then it reappeared without the organic label and with added oil. I make my own sauce most of the time but this is a sauce I will use to save time.
It is basically a marinara sauce spiced up with extra red pepper flakes, garlic and oregano.
I used Follow Your Heart Provolone cheese slices on this lasagna.
You can also make a cashew ricotta, tofu "cheese" made with silken tofu, a little vinegar and salt, potato-carrot "cheese" or leave it off entirely. It is up to you!
Use the juices from your baking pan plus a little garlic juice from a jar of minced garlic to use as butter for your bread. Brush on your bread and top with some ground almond, herb de province, pepper flakes, black pepper and any usual toppings you would put on garlic bread.
Toast and enjoy!