Wednesday, September 21, 2011

Vegan Lasagna Sandwiches

I had a dream about a lasagna sandwich.

So it was no surprise that I woke up and declared loudly, 'today sounds like a good day to make a lasagna sandwich'.

Which, I guess, is an odd thing to say first thing in the morning. Or at least Honey some people might think so.

After my confident, albeit random, statement, Honey looked at me like I had a teeny tiny green martian co-chillin' on my head. Then, apparently he remembered that I frequently ooze randomness because he flopped his head back down on the pillow and went back to sleep with not much more than a grunt.

Sigh. You know you're in lurve when you don't need words to know exactly what your Honey means. Here is what he really meant:

'Wow. You. Are. A. Genius. And you're also gorgeous. I am sooooo lucky. Can I buy you a new handbag?'

Gosh thank you. Well, sure. And in return, I will make you a lasagna sandwich.

1 batch vegan ricotta
1 batch tomato sauce
1/2 large red onion, sliced into about 1/8 inch rounds
6-8 tuscan kale leaves, de-stemmed and cut into 3rds
1 medium zucchini, cut lengthwise, about 1/8 inch thick
1 small eggplant, sliced legthwise, about 1/8 inch thick
1 loaf crusty artisan bread
Extra virgin olive oil
Salt and pepper
12 or so, fresh basil leaves
1 pkg Daiya mozzarella

If you haven't prepared your vegan ricotta and tomato sauce, do that first. They are both very very simple and wont' take much time at all.

Preheat oven to 400.

If your bread isn't pre-sliced, slice it into about 1/2 inch thick pieces. Drizzle with extra virgin olive oil then sprinkle lightly with salt and fresh cracked pepper. Arrange on a baking tray.

Arrange your vegetables on another baking tray and also drizzle with extra virgin olive oil. Sprinkle with salt and fresh cracked pepper.

Place bread and vegetables in oven.

Toast bread on first side until crusty and golden, about 8-10 minutes. Flip and toast another 3-5 minutes until very crispy.

Continue to roast vegetables in oven until soft and roasty. About 12-14 minutes or so. When done, remove from oven but keep the oven on.

Now it's time to prep your sandwiches for toasting:

Start your layering with a piece of bread. Liberally spread ricotta onto the bread. On top of that, evenly spread about 2 Tablespoons red sauce. Top that with kale, then roasted onion, then zucchini.

From there, sprinkle a bit of Daiya cheese. Cover the cheese with a slice of eggplant. Spread more ricotta on top of the egglant then add basil, a little more sauce on top of that and then finish with more Daiya cheese.

Repeat for all bread slices.

Note: while you are layering your veg, ricotta and sauce, gently press everything down. Gently.

Arrange each sandwich on a baking sheet and return to the oven for about 10-12 minutes, or until Daiya is just melted.

Arrange on a plate and serve alongside a beautiful fresh green salad.

It seriously tastes just like lasagna. Because it is. Minus the pasta, add a piece of bread. It's healthy, quick, fun to eat and really pretty too.




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