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Classic Italian-American Cuisine, Part 2 of 2 – Vegan Spinach Lasagna

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“Hi, my name is Dave, and today I’ll be showing you how to make vegan spinach lasagna. First off, we are going to cook our stuffing, which is going to be the vegan ground round and the firm tofu.”

“Now, we’re going to make our tomato basil sauce. Once you get the tomatoes in, next we’re going to get our basil. Just take all the leaves and put them into the sauce. And then we are going to put in about one tablespoon of our extra virgin olive oil. And then we are going to put in about a teaspoon of our salt. Once it’s all ready, we’re just going to cap our blender and just start blending all the ingredients together until it’s well incorporated.”

“Now that we have all our ingredients ready, we’re going to assemble our lasagna. So, first off, we start with our extra virgin olive oil, two tablespoons. We just want to spread all that oil around until it fully covers the bottom of the plate. That way, the lasagna noodles don’t stick to the bottom. And after we finish with that, we’re going to put our tomato basil sauce. It’ll be enough to not entirely submerge the lasagna noodles, but it’ll cover the entire side of the bottom of the lasagna. And next we’re going to put on our lasagna noodles. And then our second layer is going to be our spinach, just cover every space you can, until it covers up the tomato sauce.”

“Next, I’m going to be using our vegan ground round and tofu. And just pour all the rest of our stuffing onto that second layer. Just make sure you spread all that stuffing so that each layer has an even amount of stuffing in there so it bakes very evenly. And next, we are going to be using our vegan mozzarella cheese and just spread that all over. This vegan cheese is going to make the lasagna very nice and creamy, and help retain some of the moisture in there.”

“We’re going to put this in the oven at 230ºC (450ºF) for about 50 minutes. All right, now that our lasagna is all done, let’s take it out of the oven. It’s nice and hot. Let’s take a look at it. It turned out very nice. Our vegan cheese has melted very well. There’s a little bit of a crispy bit, that means it’s well cooked. I’m going to cut a large piece and serve it on a plate. There’s our lasagna. I’m just going to garnish it with some basil and it’s ready to go.”

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