Back on the Commune Spinach Lasagna

Back on the Commune Spinach Lasagna Recipe - Delicious and Healthy

Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 6

Introduction

Back on the Commune Spinach Lasagna is a delightful, plant-based twist on the traditional Italian dish. This recipe is perfect for those looking to indulge in the comforting layers of lasagna without the use of animal products. It combines the earthy flavors of spinach with the creamy texture of tofu-based ricotta, all smothered in a homemade white sauce. Whether you're a long-time vegan or just looking to incorporate more plant-based meals into your diet, this lasagna is sure to satisfy.

History

The concept of spinach lasagna has been around for decades, evolving from the traditional meat-based lasagna to accommodate vegetarians and vegans alike. This particular recipe, "Back on the Commune Spinach Lasagna," draws inspiration from communal living where sharing meals was a way of life, and often, those meals needed to be both nutritious and plant-based. Over time, the recipe has been refined to balance flavors and textures, making it a beloved dish for gatherings and family dinners.

Ingredients

tofu and spinach Mixture
9 lasagna noodles, Cooked According to Box Instructions
1 Box Frozen Chopped spinach, Thawed
1 Package firm tofu
1 Box Soft Silken Style tofu
1 Large onion, Chopped
1 tsp basil
1 tsp oregano
1 tsp thyme
1.5 tsp salt
Fresh ground black pepper
2 cloves garlic, Crushed
2 tsp whole grain dijon mustard
white sauce
4 tbsp Vegan margarine*
4 tbsp flour
1 tsp mustard powder
0.25 tsp salt
3 cups soy milk

How to prepare

Saute the onions in olive oil until they begin to brown.
Add the spinach and heat for a minute. Set it aside to cool.
In a bowl, crumble the firm tofu, add the soft tofu, and mix until it reaches a ricotta cheese-like consistency.
Add the spinach mixture to the tofu.
Add the remaining ingredients and stir until everything is properly mixed.
Cover the bowl and refrigerate it for at least 2 hours.
The longer it sits, the more the flavor will soak in.
Only make the white sauce when you are ready to assemble the lasagna.
To make the white sauce, melt the margarine in a saucepan, add the flour, and whisk until it forms a paste.
Add the soy milk and continue whisking until the mixture thickens.
Grease a lasagna pan and place 3 noodles on the bottom.
Pour 0.33 of the white sauce over the noodles.
Spread half of the spinach mixture on top of the white sauce and noodles.
Create one more layer using the remaining spinach mixture.
Place a noodle on the top and pour the remaining white sauce over the lasagna.
Cover the dish with aluminum foil and bake it in a 375° oven for 30 minutes.
Let it cool for 5-10 minutes before serving.

Variations

Add sautéed mushrooms or bell peppers to the spinach mixture for extra flavor and texture.
Use almond milk or oat milk instead of soy milk for the white sauce for a different taste.
Incorporate nutritional yeast into the tofu mixture for a cheesy flavor.

Cooking Tips & Tricks

To ensure your spinach lasagna turns out perfectly, consider the following tips:

- Press the thawed spinach to remove as much water as possible. This prevents the lasagna from becoming soggy.

- Let the tofu-spinach mixture sit in the refrigerator for at least 2 hours to enhance the flavors.

- For a smoother white sauce, whisk continuously while adding the soy milk to avoid lumps.

- Allow the lasagna to cool for 5-10 minutes after baking for easier slicing.

Serving Suggestions

Serve this lasagna with a side of garlic bread and a fresh salad for a complete meal. A light vinaigrette dressing complements the creamy lasagna perfectly.

Cooking Techniques

Baking the lasagna covered with aluminum foil helps to keep moisture in, preventing the noodles from drying out. Removing the foil in the last 10 minutes of baking allows the top to become slightly crispy.

Ingredient Substitutions

For a gluten-free version, use gluten-free lasagna noodles and flour.

- Cashew cream can replace the white sauce for a richer, nuttier flavor.

Make Ahead Tips

This lasagna can be assembled a day ahead and stored in the refrigerator before baking. It's also freezer-friendly; simply bake, cool, and freeze. Thaw in the refrigerator overnight before reheating.

Presentation Ideas

Garnish the lasagna with fresh basil leaves or vegan parmesan cheese before serving. A colorful side salad adds visual appeal and balance to the meal.

Pairing Recommendations

A light, crisp white wine such as Pinot Grigio pairs beautifully with the creamy, savory flavors of the lasagna. For a non-alcoholic option, try sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until thoroughly warmed. The lasagna can also be frozen for up to 2 months.

Nutrition Information

Calories per serving

A single serving of Back on the Commune Spinach Lasagna contains approximately 300-400 calories, making it a satisfying yet moderate-calorie meal option.

Carbohydrates

This spinach lasagna is relatively low in carbohydrates, with the primary source being the lasagna noodles. Whole wheat noodles can be used as a healthier option, providing more fiber and nutrients than white noodles.

Fats

The fats in this recipe come mainly from the vegan margarine and tofu. Using a low-fat or fat-free vegan margarine can reduce the overall fat content. Tofu is a source of healthier polyunsaturated and monounsaturated fats.

Proteins

Tofu, the main protein source in this recipe, provides a complete set of amino acids, making it an excellent protein source for vegetarians and vegans. One serving of this lasagna offers a good amount of plant-based protein, essential for muscle repair and growth.

Vitamins and minerals

Spinach is a powerhouse of vitamins and minerals, including iron, calcium, magnesium, and vitamins A, C, and K. Tofu also contributes calcium and iron, making this lasagna not just delicious but also nutritious.

Alergens

The primary allergens in this recipe include soy (from tofu and soy milk) and gluten (from the noodles and flour). Individuals with allergies to these ingredients should seek suitable substitutions.

Summary

Overall, Back on the Commune Spinach Lasagna is a balanced meal offering a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty, nutritious option for anyone looking to enjoy a vegan version of a classic dish.

Summary

Back on the Commune Spinach Lasagna is a testament to the versatility and richness of plant-based cooking. It's a nutritious, satisfying meal that brings people together, reminiscent of its communal roots. Whether you're a seasoned vegan or just exploring meatless options, this lasagna is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Back on the Commune Spinach Lasagna. It was a warm summer day, and I was visiting an old friend who had spent some time living on a commune in the 1960s. As we sat in her cozy kitchen, surrounded by the scent of fresh herbs and vegetables, she pulled out a tattered old cookbook and began flipping through the pages.

"This was one of our favorite dishes back on the commune," she said, a wistful smile playing on her lips. "It's a vegetarian twist on traditional lasagna, with layers of creamy spinach and rich tomato sauce. Would you like to give it a try?"

I couldn't resist the opportunity to learn a new recipe, especially one with such a unique and intriguing backstory. As my friend guided me through the steps, I listened intently, taking notes and absorbing every detail. She explained how the recipe had been passed down through generations of commune members, each adding their own twist and expertise along the way.

The key to the dish, she said, was the homemade tomato sauce, simmered slowly with garlic, onions, and a handful of secret herbs and spices. As the sauce bubbled away on the stove, filling the air with its tantalizing aroma, I couldn't wait to taste the finished product.

Next came the creamy spinach filling, made with fresh ricotta cheese, sautéed spinach, and a generous sprinkling of nutmeg. The combination of flavors was unlike anything I had ever experienced, each bite bursting with earthy greens and tangy cheese.

Finally, it was time to assemble the lasagna. Layer upon layer of tender lasagna noodles, tangy tomato sauce, and creamy spinach filling were carefully stacked in a baking dish, creating a tower of flavors and textures that promised to satisfy even the most discerning palate.

As the lasagna baked in the oven, the kitchen filled with warmth and anticipation. I could hardly contain my excitement as the timer finally beeped, signaling that our masterpiece was ready to be served.

With a flourish, my friend removed the lasagna from the oven and set it on the table, its golden-brown top glistening with melted cheese and bubbling tomato sauce. The scent alone was enough to make my mouth water, and I couldn't wait to dig in.

As we sat down to eat, I savored every bite of the Back on the Commune Spinach Lasagna. The flavors danced on my tongue, each bite a symphony of tastes and textures that transported me back to a time and place I had never known.

As I wiped the last traces of sauce from my plate, I knew that this recipe would become a beloved staple in my own kitchen. The memories of that day on the commune, learning to make a dish that had been cherished by generations of free spirits and food lovers, would stay with me forever.

And so, armed with my newfound knowledge and a belly full of delicious lasagna, I left my friend's kitchen that day feeling inspired and grateful for the gift of good food and even better company. The Back on the Commune Spinach Lasagna had not only filled my stomach but also nourished my soul, reminding me of the power of food to bring people together and create lasting memories.