I have successfully eaten something I feel comfortable calling “lasagna.” No surprise, I’m sure, but I grew up hating lasagna. My mother didn’t make it often; my father hated it just as much as I did. It was a one-dish, smushed-up, cheesy mess. Don’t get me wrong, I liked the funtime assembly aspect, but to eat it? Grossssss.
A bit later in life, I tried one of those equally grossssss veggie lasagnas. Eggplant and tofu ricotta—hold on, hold on, I’m sure yours is delicious, but remember, I’m a pretty plain Jane here, and slippy, slidy, smushy foods need not apply. In spite of these misses, I knew I could do it: a lasagna that even I could eat! I was really happy with the results, and Tom dug it too, so color me satisfied.
Let me break mine down for you:
• Layer 1: marinara topped with a finely chopped giardiniera (the oil kind, of course)
• Layer 2: Daiya
• Layer 3: Basil pesto, made with nutritional yeast
• Layer 4: light marinara with the Daiya that just seemed indecent in the previous layer
Five minutes of searching for lasagna recipes online netted a dozen different cooking methods. I shrugged my shoulders and aimed down the middle:
• Boil the pasta until it’s just a little too tough to eat, then rinse and let sit in a bit of cold water so it doesn’t get sticky.
• Lightly oil a baking dish (I used a 9×7 and had a lot of pasta to cut off, but I used exactly one package of Daiya), then spread a thin layer of marinara.
• Build lasagna layers, topping with marinara.
• Cover with foil and bake at 375° for about 40 minutes.
(Seriously, each recipe is different and it really depends on how much moisture you’ve got in your dish, so keep peeking in on it and adjust like a grown-up.)