Family Lasagna

Vegan MoFo 2015 Day 20: Veganize an old family recipe.

If our family has a "recipe" it has to be lasagna. We had this lasagna every Christmas and Easter, many times during the year for Sunday dinner, and it was always what I requested for my birthday meal. Everyone in our family loves it, and my brothers and I all make our own versions to keep the recipe alive.

I've never seen a written recipe for it, because I don't think there is one. My paternal grandmother showed my mom how to make it when my folks were married and that was that. It's straightforward, and doesn't need much explanation, and it's also very easy to veganize.

Of course it's versatile. I often layer other vegetables into it and add other bells and whistles, but this  is our quintessential family version: just homemade sauce, ricotta filling, and either parmesan and/or mozzarella on top.

The original filling consists of ricotta, egg, grated parmesan, garlic, parsley, and salt and pepper. I make mine by blending ground almonds, extra firm tofu, lemon juice, garlic granules, salt and pepper in a food processor and then stirring in parsley leaves. As a kid, it was always my job to pick the parsley off the stems to put in the filling.

More often than not, I use nut parmesan for the topping. It's how my mom makes it--no mozzarella, just parmesan--this contains ground blanched almonds, minced garlic, and kala namak salt. 

There's a bit of rivalry between us siblings as to who makes the best version...as far as I'm concerned mine wins, if only for being vegan.

I'm bummed for having missed several MoFo prompts; I was thinking of going back and making up the ones I missed, but then I'd fall even further behind. Well done to all the MoFoers who have been posting everyday. It's difficult to do--your efforts are appreciated!