Here is an all vegan lasagna recipe for utilizing the late summer produce from the roof top farm. This dish is lighter than traditional meat and dairy cheese lasagna, and good in the summer heat.
We have White eggplants, Italian eggplant, zucchini, Broccoli leaves, and tomatoes.
All the elements are thinly sliced. I use this OXO mandolin slicer to speed this process along and get consistent thickness of slices.
I start with coating the casserole dish with olive oil, then layer locally purchased fresh made lasagna noodles, zucchini, eggplant, tomato slices, tomato sauce, mushrooms, as well as a homemade vegan ricotta using vegan insanity recipe , a locally made Vegan meatball sliced. I also remove most of the stems in the Broccoli leaves to a avoid stringy texture. the dish is minimal seasoned with Black pepper, Thyme, and Basil. After the mixture is baked in the oven 375 for 1 hour or until the eggplant is fully cooked, I remove form the oven and add DAIYA vegan shredded mozzarella cheese by lifting up some layers and sprinkling in, then bake for 10 more minutes. The vegan mozzarella tends to completely dissolve if cooked for too long, by adding it toward the end you will get a nicely melted cheese
Vegan meatballs and pasta are purchased from Superior Pasta at 9th and Christian streets on the Italian Market in Philadelphia.