Guest guest Report post Posted November 20, 2005 This looked absolutely wonderful, but absolutely impossible to adapt to a vegan recipe since it has an entire dairy herd in it. I am pretty good at adapting, but this one would be way too changed. Maybe another vegan on the list has a way to do it though linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - sue Sunday, November 20, 2005 7:27 AM " Zucchini Lasagna " recipe posting You won't miss the noodles in this one. Zucchini Lasagna 2 large zucchini 1/4 cup flour salt to taste or Mrs. Dash or Spike, no salt seasoning black pepper, freshly ground, to taste little olive oil for browning zucchini 15 oz ricotta, part-skim 1 egg white, plus 1 whole egg 1 tsp oregano 1/4 cup Parmesan, grated, divided 2 cups spaghetti sauce, divided 8 ounces or 1/2 lb. mozzarella, shredded divided Preheat the oven to 350 degrees. Slice the zucchini lengthwise into 1/4 " slices. Long thin slices. Dampen zucchini with a little water. Mix the flour with the salt and pepper (or alternate no-salt seasoning). Dip the zucchini slices into the flour mixture. Heat the oil in a large, skillet. Fry the zucchini in batches over medium heat until golden, turning once. Drain on a platter covered with a paper towel. Set aside. Combine ricotta, egg white, whole egg, oregano and 1/2 of the Parmesan in a small bowl. Spread half of the spaghetti sauce in the bottom of a (12 " x8 " x2 " ) baking pan. Top with half the zucchini slices, half the ricotta mixture and half the mozzarella. Repeat the layers. Sprinkle with the remaining Parmesan. Bake for 45 minutes or until bubbly. Let stand for about 10 minutes before serving. This serves 5 or 6 FareChase - Search multiple travel sites in one click. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 20, 2005 I would think to sub in tofu ricotta (vegweb.com has many recipes...my internet isn't working at home and veg web is webscened at school) and sub in some follow your heart mozzerella and egg replacer! Naturally I have not tried it and will not get to anytime soon (no money to buy any of that) hope that helps. Boy i wish my internet would work. I would love to do my grading at home but I have to work up here and it's awfully creepy being in a 2300 student school alone. I am the only car in the parking lot :-( ~Mel --- linda <lindai81 wrote: > This looked absolutely wonderful, but absolutely > impossible to adapt to a vegan recipe since it has > an entire dairy herd in it. I am pretty good at > adapting, but this one would be way too changed. > Maybe another vegan on the list has a way to do it > though > linda > " Whatever you do will be insignificant and it is > very important that you do it. " > Mohandas Gandhi > > linda's Growing Stitchery Projects: > womyn47 > - > sue > > Sunday, November 20, 2005 7:27 AM > " Zucchini Lasagna " > recipe posting > > > You won't miss the noodles in this one. > > Zucchini Lasagna > > 2 large zucchini > 1/4 cup flour > salt to taste or Mrs. Dash or Spike, no salt > seasoning > black pepper, freshly ground, to taste > little olive oil for browning zucchini > 15 oz ricotta, part-skim > 1 egg white, plus 1 whole egg > 1 tsp oregano > 1/4 cup Parmesan, grated, divided > 2 cups spaghetti sauce, divided > 8 ounces or 1/2 lb. mozzarella, shredded divided > > Preheat the oven to 350 degrees. Slice the > zucchini lengthwise into 1/4 " slices. Long thin > slices. Dampen zucchini with a little water. Mix > the flour with the salt and pepper (or alternate > no-salt seasoning). Dip the zucchini slices into > the flour mixture. Heat the oil in a large, > skillet. Fry the zucchini in batches over medium > heat until golden, turning once. Drain on a > platter covered with a paper towel. Set aside. > Combine ricotta, egg white, whole egg, oregano and > 1/2 of the Parmesan in a small bowl. Spread half of > the spaghetti sauce in the bottom of a (12 " x8 " x2 " ) > baking pan. Top with half the zucchini slices, > half the ricotta mixture and half the mozzarella. > Repeat the layers. Sprinkle with the remaining > Parmesan. Bake for 45 minutes or until bubbly. > Let stand for about 10 minutes before serving. > This serves 5 or 6 > > > > > > > FareChase - Search multiple travel sites in > one click. > > [Non-text portions of this message have been > removed] > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 20, 2005 but absolutely impossible to adapt to a vegan recipe since it has an entire dairy herd in it. WEll I have made a lot of lasagnes and none have ever had an egg in them ever-- even vegetarian ones. I would not worry aobut the cheeses, you can get a soy cheese sub for mozzarella, you can easily add some soy Italian sausages to this and a vegan parmesean. I worked in a restaurant that made a vegetarian lasagne well a vegan one really no dairy or egg and it was super!!! They used soy cheeses instead--I also love using eggplant like an eggplant parm and adding lots of goodies in the layers. Linda Quote Share this post Link to post Share on other sites
Guest guest Report post Posted November 21, 2005 I would just use firm tofu, drained and mashed with a little olive oil salt, and oregano for the ricotta, skip the egg entirely or use Ener-G egg replacer so it'll hold together better, and not put the parm on top. It'll be fine! , " linda " <lindai81@c...> wrote: > > This looked absolutely wonderful, but absolutely impossible to adapt to a vegan recipe since it has an entire dairy herd in it. I am pretty good at adapting, but this one would be way too changed. Maybe another vegan on the list has a way to do it though Quote Share this post Link to post Share on other sites
