Hey everyone! The past three days I have been eating my Spinach-Mushroom Lasagna that I made!
I made it on Tuesday and it’s delicious! So I started making a tomato sauce for the lasagna but it ended up wrong. I wanted to make an Italian sauce with onions, carrots and celery. My dad who owns a pizzeria makes this all the time. The problem with mine was when I pureed it it turned orange! I think the problem was because I didn’t puree the carrots and celery in the beginning of the cooking process. I tried to fix the sauce by putting some jarred tomato sauce that I found in the fridge. Not reading the ingredients, I poured the jarred tomato sauce to my orange tomato sauce in hopes of making it redder. Bad idea the jarred tomato sauce had cheese in it!!!! I was so upset when I did this! I didn’t know weather to eat it or throw it out. I hate throwing out food and I almost never do but I didn’t want to feel guilty eating a sauce with dairy in it so sadly I threw it out. I felt so bad because I had spent about one and a half hours cooking the sauce and it went wrong!
Luckily I had some vegan jarred tomato sauce in the fridge. I almost never use jarred tomato sauce for lasagna. I thought my lasagna turn out bad with the jarred tomato sauce but thankfully it turned out really good! Now lets talk about the filling I used for it. I used the awesome Cashew Ricotta from Veganomicon! This is so so good! I would have liked it a bit more richer tasting like I made it before but the problem was that I used a bigger amount of tofu and didn’t add more cashews. When it cooked it firmed up just like dairy ricotta. It’s amazing! My filling also consited of spinach and mushrooms. I made a four layer lasagna and baked it for about an hour. Now I have been eating lasagna since Tuesday. After I finish writing this post I am going to freeze it so I can have a quick dinner when I don’t feel like making something.
Well that’s about it.