Making this only took a casual fours hours, which is relatively cheap on the time versus impressing people ratio. This lasagna uses a miraculous coconut mozzarella I adapted from a recipe called: Vegan Mozzarella, Cherry Tomato and Basil Skewers, by the blogger olivesfordinner.com.
If you have what it takes to assert your authority over this lasagna, your first assignment is to get that coconut mozzarella going.
Coconut mozzarella (fluffy and spreadable)
1 can (400ml) guar gum free, full-fat coconut milk; 5 tbs water; 1 tbs coconut oil; 3 tsp agar powder; 1 tbs arrowroot powder; 1 tbs tapioca flour; 1 tsp coconut vinegar; 1 tsp lemon juice; 1 tsp salt
This cheese involves mixing the above upper ingredients into three parts and then combining everything at the end.
Part 1: Arrowroot powder and water; Part 2: Coconut oil and tapioca flour; Part 3: Coconut milk and agar powder
· Bring the coconut milk to a gentle boil in a small saucepan on low heat, stirring occasionally
· Combine part 1 ingredients with a whisk in a separate mixing bowl
· Combine part 2 ingredients with a rubber spatula in a separate mixing bowl
· In another separate mixing bowl, whisk a small amount (approximately 200ml) of the heated milk and all agar powder until there are NO CLUMPS.
· Add the agar/coconut mixture back to the saucepan and mix
· Whisk in part 1 and part 2 to your coconut mixture one by one (use the part 2 mixing bowl); combine all mixtures
· Whisk in vinegar, lemon juice and salt faster than you can say The Sensitive Vegan
· Pour mixture into a square glass container, put it in the fridge and start praying
Yucca lasagna pasta (flat sheets)
3 large yucca roots; 4 tbs avocado or coconut oil; Cold water, as needed
Peel and cut yucca into uniform pieces. Start yucca fully submerged in cold water on high heat in a large pot. Cover, bring to a boil and cook for an additional 20 minutes. Do the knife test (it should poke through). Don't overcook.
Drain, and set aside to cool before slicing each root in half lengthwise to expose a thin stringy inedible centre that you will remove with your fingers and the occasional assistance of a knife.
Combine the cooked yucca and oil into a food processor and mix on high speed, adding water slowly as needed to form a thick, sticky dough.
Form a rough ball in your hand and roll it out between two sheets of parchment paper to the desired size. Remove top parchment sheet and cheat by placing your lasagna dish over the dough upside down to cut around the edges.
Pre-cook pasta sheets on parchment paper in the oven at 350 degrees for approximately 10 minutes. When dough appears to become stiff and/or puffy, remove from the oven and allow it to cool slightly before flipping it over on the pan and off the parchment to evenly cook and lightly brown the other side before layering your lasagna. I went with three layers plus a lid.
1. Pesto and roasted garlic; 2. Coconut mozzarella; 3. Pesto and pre-cooked, thinly sliced beets with a hemp seed parmesan dusting; 4. Yucca lasagna lid
I prepared a kale/basil pesto. Use a food processor for ease. Be experimental and use or omit any of the following. Mix, taste, adjust and until you are happy: Basil, kale, spinach, parsley, Swiss chard, pine nuts, almonds, walnuts, lemon juice, olive oil, salt and pepper
Hemp parmesan alternative
2 tbs hemp seeds; 2 pinches mustard powder; 1 pinch garlic powder; 1 pinch sea salt
I prefer mixing in a small food processor for a perfect texture, but shaking it together by hand will do
Okay, you’ve almost completed The Sensitive Vegan’s most involved recipe. Put your layers together however you like and bake it until the yucca is golden brown. To serve, cut uniform pieces and stack them on top of each other for a double layered display.
How did it turn out? Tag me! Let me know.
The Sensitive Vegan is a Powell River-based health and wellness blogger and internet chef who creates recipes consistent with an anti-inflammatory vegan diet. Follow on Instagram @thesensitivevegan or subscribe on YouTube.