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Sunday I went to my first meditation Buddhist teachings class. Saw an ad for it in the local newspaper and thought why not? The location was a park nearby,  and it was a beautiful day so I packed up my blanket, water, sunblock, a sandwich and a comfy, cozy cushion to sit on. Perfect way to spend a couple of hours on a Sunday – right?

The first thing that went wrong was that the park was full of kids celebrating birthdays, and I drove around the block for 20 minutes before I could find a parking spot. I was immensely proud of myself for not giving up,  but I was running late. I ran the half mile to the park and immediately noticed that there were no large group of Buddhists in orange robes sitting on blankets meditating. Hmmm.. I wondered. Where could they be?

Finally, I walked into the parks & recreation office,  and there were 10 people (sans robes) sitting on very uncomfortable folding chairs in front of a small Buddha. They looked at my blanket and beach bag curiously. A woman whispered to me that it is $10.00 and go find a seat.

This is not what I had in mind. I always do that. I imagine something exactly the way I think it will be,  and it is always the opposite. I found an unoccupied, metal chair and sat down. It was a small space with no air and I was already sweating profusely from my run from the car to the park. My legs kept sticking to the chair. Finally, I calmed down and tried to start meditating when a fly landed on my face. I brushed it away. Of course,  it came right back and landed on my hand. It wouldn’t leave me alone. I opened my eyes and looked around.

Everyone had their eyes closed. That is when I thought…. I could quietly kill the fly without anyone noticing. I had a magazine in my beach bag just in case I was so relaxed after the class that I would want to sit in the park and read. That would do it, but the thud might get everyone’s attention. I also considered smothering it with my blanket. As I continued to swat the fly away,  the Buddhist teacher who was sitting in front of the class suddenly opened her eyes and eyeballed me. I shut my eyes immediately.

This was not going well. Finally,  the meditation was over,  and the teacher began to speak. The talk was about how to have loving-kindness, compassion and patience for all mother sentient beings. In other words,  don’t go to a Buddhist class and kill a fly. On to food.

I’m Italian and I love lasagna. I don’t make it anymore because I really miss the richness that a fresh sweet ricotta gives lasagna. Well, that has all changed this week when I tried this new product called Nutty Cow ricotta cheese. There is no doubt in my mind that no one would ever know that it was a vegan cheese. Simply, one of the best vegan products I have tried. They also make a garlic herb cheese and maple pecan which is delicious on crackers. Everything is natural, zero cholesterol and lactose & gluten free. It wil be available to buy in the next few months. Here is my roasted vegetable lasagna recipe that is easy and delicious. Hope you enjoy. Vegan Day 407 – wish me luck!

 Lasagna with Roasted Vegetables and Vegan Ricotta Cheese

Lasagna with Roasted Vegetables & Nutty Cow Ricotta Cheese

 

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Lasagna with Roasted Vegetables & Vegan Ricotta Cheese

Author: Ordinary Vegan

Recipe type: Entree

Serves: 6

Ingredients

• 1 medium eggplant, cut in slices about ⅓ inch thick
• salt to taste
• 3 tablespoons extra virgin olive oil
• 15 white mushrooms, cut in thick slices
• 1 large carrot, cut in ½ inch dice
• 1 teaspoon of fresh thyme leaves
• 1½ cups marinara sauce
• 8 ounces no-boil Delallo Organic whole wheat lasagna
• 8 ounces Nutty Cow ricotta cheese (available soon)
• 1 bunch fresh spinach or 6 ounces frozen, cooked and chopped
• salt & pepper to taste
• pinch of dried basil

Instructions

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with parchment.
3. Place the eggplant slices on the baking sheet and sprinkle with salt. Let it sit for ten minutes, pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil.
4. Place back on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 12 minutes.
5. Remove from the oven and flip the eggplant slices over.
6. Return to the oven for another 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
7. Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper.
8. Place on the a parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender.
9. Remove from oven.
10. Mix the vegan ricotta cheese with the chopped, cooked spinach, basil and salt and pepper to taste.
11. Lightly oil a rectangular baking pan.
12. Stir the mushrooms and carrots into one cup of the marinara sauce or more if needed. Spread a a small amount of marinara over the bottom of a baking pan. Top with a layer of lasagna noodles.
13. Top the noodles with a spoonful of carrot/mushroom sauce, then a layer of eggplant slices.
14. Top with lasagna noodles to cover.
15. Spread the ricotta mixture on top of the noodles and additional layer of eggplant slices.
16. Add another layer of noodles.
17. Spread the remaining carrot & mushroom sauce over the top.
18. Bake covered tightly for 30-40 minutes at 370 degrees until the noodles are tender and the mixture is bubbling.
19. Remove from heat and allow to sit for 5 minutes before serving.

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