Sometimes, I wonder if grandma would be proud of me.
I actually learned lots of things from my grandma, lots of beautiful things. I learn how to sew, and how to cook. Grandma stuff.
I learned how to cook homemade pasta, gnocchis and lasagna. Such tasty things.
But then, I went vegan. And pasta, gnocchis and lasagna weren't things I would eat anymore. And that was not possible. At all.
You know I am a hudge food lover, and you may know I am from south Europe. Not possible to not eat that things again. And I had to teach them to my children, grandchildren.
So what did I do? I veganized all these recipes.
Today, wer are going to talk about lasagna.The recipe is a bit complicated, with a lot of steps. I hope the video is clear and complete, but here are some tips and details about the recipe.
First step, the dough. My camera stopped recording when I was doing the dough, but it is basically just water and flour (I used all purpose flour, but you can easily replace it by any type of flour). Then mix it together by kneading the dough. It must be elastic and homogeneous.
To add some veggies to my lasagna, I used sliced zucchini that I steamed in a pan with some salt. I also pre-cooked the "lasagna sheets" to avoid long time cooking in the oven (as we were really hungry). If you want, you can skip these two steps and just cook your lasagna in the oven longer. and if you do not like zucchinin (what?) you can just use the sheets instead, or another veggie you like.
I never use precise amounts, as I know all is good, even separed. We can finish the tofu sauce with pasta or rice, eat the zucchini in a soup or salad, and even cut the sheets to do tagliatelle. The recipe was made for 5 people.
So yeah, a pretty modified lasagna recipe. That's why I wonder if grandma wouldn't be shocked by seeing that. But this is my way, my lasagna.
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See you,
love // maggie