Saturday, January 3, 2015

Red Gold Veganized Lasagna with Meatless Meat Sauce

I have been on an Italian kick for the last few weeks and when I received an email from Red Gold Tomatoes asking if I'd like to create a lasagna using their products, I jumped on the opportunity. I perfected a veganized ricotta-inpsired cheese blend of tofu and "mozarella-style" shreds and knew I could whip up something that hit the spot and be filling, as well. They sent me information on Laura's Lean Beef, but I opted to use my own meatless version and substitute with pureed meatless meatballs instead. Here's a quick tip o' the hat to their latest campaign,
Again, a special thanks to Red Gold Tomatoes for sending the noodles and Red Gold products! They are hosting a giveaway from January 13th–February 3rd on Facebook, where they will be giving away 750 aprons. They'll also be giving away 6 Gourmet Lasagna Party Prize Packs, which will include a Le Creuset Lasagna pan. Check it out and enter to win!

1/2 package lasagna noodles
1 Tbsp. olive oil
1/2 package of meatless meatballs
2-14 oz. cans of Red Gold Diced Tomatoes with Basil, Garlic, and Oregano
1 bag fresh spinach
2 cloves garlic, minced
1 1/2 c. unsweetened almond milk
8 oz. Tofutti Better Than Cream Cheese
1/2 c. whole wheat flour
1 c. Daiya Mozarella-Style Shreds
1/2 tsp. garlic powder
1/2 tsp. onion powder
paprika for garnish

1. Cook lasagna noodles according to the directions on the package.
2. Heat olive oil over medium heat and add meatless meatballs in olive oil. Once cooked, puree in food processor.
3. Warm both cans of Red Gold tomatoes in saucepan and stir in pureed meatless meatballs.
4. Add the remaining ingredients to a food processor and blend until smooth.
5. Spread a thin layer of the meatless meat sauce on the bottom of a glass 9×13 glass Pyrex dish.
6. Add three lasagna noodles as the next layer.
7. Spread a layer of the spinach puree.
8. Repeat steps 6–9 once more and top with optional paprika and additional mozarella shreds if desired.
9. Bake at 350° for 45 minutes uncovered.

Kelsey is a passionate vegan living in Houston, Texas, spreading the word about the benefits of eating a healthy, plant-based diet. She's also a minimalist enthusiast, a self-proclaimed financial guru of her household, and founder of The Little Red Journal.

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