Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today: With layers of roasted vegetables and an herbed tofu filling, this lasagna does not want for mozzarella or ricotta.
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It’s easy to group lasagna (and other casserole dishes) into the category of cold weather comfort food, but to me, lasagna is a quintessential summer dish. This is partly because I’m partial to layering my lasagnas with roasted vegetables, and the warm weather crops—zucchini, eggplant, bell pepper, fresh tomato, and summer squash—work particularly well. As you’ll see, roasted vegetables give this lasagna plenty of texture, flavor, and substance. Enough substance, in fact, that you may not even notice the absence of cheese.
A woman cannot live on vegetables alone, however, and this lasagna wouldn’t be complete without the herbed tofu filling. Call this a dairy-free spin on ricotta; call it crumbled tofu; call it whatever you like. It’s delicious and versatile, and it does create a remarkably authentic filling for the dish. If you like the tofu preparation, try crumbling it onto your salads (I love it with fresh strawberries and mache), adding it to pasta dishes, or using it to stuff manicotti or ravioli. It’s a great, all-purpose, non-dairy filling, and you can adjust the flavors by adding or subtracting different herbs.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.