Super Homemade-y Vegan Lasagna
2 cups all purpose flour
1 cup water, more or less
5 1/2 oz can tomato paste
1 cup around water/broth
a few drops of sriracha (optional)
1/2 tablespoon balsamic vinegar
1 12.3 oz package firm silken tofu (mori-nu) (I use lite firm silken)
3 tablespoons lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 handful generous of steamed kale, rough chopped
Start with the pasta…I would like to start by saying, I do not have a pasta roller. I made mine with a good ol’ rolling pin and some elbow grease. But to being, on a flat surface, scoop on your two cups into a flour into a mountain-like shape. Make a well in the flour. Slowly (VERY slowly) add water to the center, slowly bringing the flour together with the water with either a fork or your fingers, until it comes together into a dough ball. It may look craggily and like a mess, but fear not. Everything will come together when you start kneading the dough…there you’ll pick up any stray pieces of dough and flour. Kneed until smooth and elastic, around 10 minutes. Now let the dough rest of a half an hour under a moist rag.
Meanwhile, make your sauce by mixing everything together in a bowl, and setting aside. Next, in a slightly larger bowl, mash up your tofu. Add in your lemon juice, onion and garlic powders, and salt. Make sure you taste your ricotta while making it to make sure it is flavoured to your liking – you are really making it to taste…my measurements are only suggestions. Once it is flavoured to your liking, stir in your kale and set aside.
Now back to the pasta. Once it has rested, divide the dough in two, roll each dough ball into a very thin rectangle, and cut into six lasagna-noodle-looking strips. So in all, you’ll have 12 noodles. In a pot of salted, boiling water, boil noodles (I do 3 at a time) for ONE MINUTE. They will float to the top when done. Preheat your oven to 400F.
Once you have your pasta boiled, it’s time to assemble to lasagna. In an 8×8 sprayed with cooking spray, ladle in enough sauce to coat the bottom. Layer on 3 or 4 noodles. On the noodles, layer in 1/2 of the tofu-kale ricotta, a little bit of sauce, and then 3 or 4 more noodles. Repeat with the rest of the ricotta, a little bit of sauce, and then 3 or 4 more noodles. Pour on the rest of your sauce, spreading it all over the top. Sprinkle with the mozzarella if using, or drizzle on the béchamel if you’re doing that. Bake for 30 minutes, let sit for about 5 (or dig in right away!) and enjoy!