Re: Vegan lasagna

[Robert <http://dummy.us.eu.org/robert>]

Sounds heavy duty.

 > From: Marnie <http://www.gmail.com/~369marnie>
 > Date: Fri, 06 Oct 2017 02:37:28 +0000
 >
 > John Joseph
 > 
 > Servings: 8
 > Prep: 32 minutes
 > Total: 2 hours
 > 
 > Ingredients
 > 
 > *for the sauce:*
 > 
 > 6 tablespoons|90 ml organic olive oil
 > 2 tablespoons Earth Balance butter
 > 3/4 teaspoon black mustard seeds
 > 1/2 teaspoon ground turmeric
 > 1/4 teaspoon asafoetida
 > =C2=BC  teaspoon coriander
 > =C2=BC teaspoon fenugreek
 > =C2=BC teaspoon ground cumin
 > 1 dried chilies
 > 2 plum tomatoes, roughly chopped
 > 5 cups|1200 ml pasta sauce
 > 1/3 cup|87 grams organic tomato paste
 > 2 tablespoons|30 ml organic blackstrap molasses
 > 1 1/2 teaspoons Italian herb blend
 > 1 1/2 teaspoons sea salt
 > 
 > *for the lasagna:*
 > 
 > Earth Balance butter, for greasing
 > olive oil, for greasing
 > 1/4 cup|53 grams coconut oil
 > freshly ground black pepper, to taste
 > 1 (11-ounce|312 gram) bag beyond beef crumbles
 > 8 ounces|225 grams kite hill ricotta
 > 2 (8-ounce|227 grams) bags daiya mozzarella shreds
 > 1 head broccoli
 > 1 large yellow zucchini
 > 1 (1-pound|453 grams) boxes organic lasagna
 > 1 bunch organic spinach , roughly chopped
 > Directions
 > 
 > 1. Make the sauce: In a large saucepan, heat the olive oil and butter over
 > medium. Add the mustard seeds, turmeric, asafoetida, coriander, fenugreek,
 > cumin, and chilies and cook, stirring, until the mustard seeds begin to pop
 > and the spices are fragrant, about 2 minutes. Add in the tomatoes and cook,
 > stirring, until soft, about 8 minutes. Stir in the tomato sauce, paste, and
 >  add your tomatoes and cook, stirring until soft, about 8 to 10 minutes.
 > Then add your tomato sauce, tomato paste and salt. Stir in the pasta sauce,
 > tomato paste, molasses, Italian herbs, and salt and cook an additional 30
 > minutes.