Vegan Lasagna aka No Cheese Lasagna with Mama Jess Garden Good 5 Veggie Organic Pasta sauce
I am a forever student of food science & nutrition and part of my continuing studies is still researching and playing with recipes like I did back in food labs & test kitchens. You will often find me reading cookbooks poolside during vacation…I guess that’s why this is my passion. One day, I promise to compile all my redesigned recipes into a cookbook, but for now I get to share them with you bit by bit on the Mama Jess blog.
Lately I have been craving lasagna (already!) even though it’s still August. So I went looking through my recipes for a lighter, healthy, hot-weather-appropriate lasagna and I came across this recipe from Bob Greene. I hadn’t yet tried it and of course I was skeptical. I could eat lasagna without cheese but there’s no way I could pass this by my cheese-loving husband. Well, the recipe was fit for this season with garden ingredients that are plentiful right now: basil, tomatoes & spinach. I couldn’t pass it up!
A note on why no-cheese lasagna:
Not all proteins are alike. I am a believer in plant-based nutrition being the best and there’s plenty of good plant protein in nature to nourish us. While I don’t want to obsess over eggs and dairy in my mostly vegetarian diet, I know I need to watch these things. There are several studies, the most noted one on the correlation of casein (the protein in cow’s milk) and cancer promotion in The China Study (“Dietary Protein and Aflatoxin” Youngman LD and Campbell TC, Cornell University, 1991) that remind me to limit dairy in my diet. I am not a fad eater or dieter. I don’t listen to people that haven’t been thoroughly educated on nutrition. I listen to the experts in the field, the ones that have made a career out of their research, not out of selling diets & gimmicks. If you want to learn more, I always recommend starting with that book.
Here is the link to Bob Greene’s recipe: No Cheese Lasagna.
I have copied it below and of course, with such delicate flavors, I think the BEST tasting pasta sauce needs to be used, so I used my favorite: Mama Jess Garden Good Organic 5 Veggie Pasta Sauce.
Enjoy and please let us know what you think. I must admit, lasagna can sometimes be really time consuming but I was surprised at how simple this was to make. I basically threw together the nut mixture, sliced two beautiful tomatoes from the garden and then created my lasagna layers.
The results: I loved it! It was light and very flavorful. I’d definitely make it again. When I served it to my family, I used one of my mom tricks and I re-named it “Pesto Lasagna”. I promise someone’s perception of Vegan Lasagna or No Cheese Lasagna is not going to be as good as their perception of “Pesto Lasagna”. My husband tried it and said, “This is really good.” That is a huge success for me. And then onto the kids – I have one kid that will eat anything ‘pesto’, so that was a hit there. My other son ate a bit but said he prefers his grandmother’s lasagna. I was okay with that because a 3 out of 4 result is good enough to make again.
eat your veggies,