Vegan Mini Lasagnas with Sun dried Tomato "Ricotta"

These mini lasagnas are so cute! They are the perfect size for a light supper or a workweek lunch.

Serve piping hot, and take the leftovers to work!

Prep time: 45 minutes

Cook time: 20 to 25 minutes

Speedy option: use pre-made sauce and shave 20 minutes off this recipe!

Ingredients

• 1 package vegan gyoza wrappers
• 1 package Yves Veggie Ground Round
• 1 package Daiya
• 1 package of medium tofu
• 1 small jar of sun dried tomatoes packed in olive oil
• 1 head garlic, minced or finely chopped (Reserve one head of garlic for the Sun dried Tomato "Ricotta")
• 1 small yellow onion, finely diced
• 3 stalks celery, finely diced
• 1 large tin of tomatoes, crushed
• 1 or 2 tbsp of olive oil
• 1 tsp raw sugar or agave
• Salt and pepper
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 1 bay leaf
• 1/2 cup water
• 1/2 lemon, juiced

Method

Make the tomato sauce:

If you are pressed for time, feel free to use a nice pre-made jar of sauce instead of making your own.

1. Heat a large pot on high heat. Add olive oil to pan, and add garlic. Cook garlic just until fragrant.
2. Add celery and onions to pan and stir to combine. Lower to medium high heat, cooking til translucent.
3. Add veggie ground round, basil and oregano. Stir to combine.
4. Add tomatoes, bay leaf, and sugar.
5. Increase heat to high and bring to a boil, stirring constantly.
6. Add 1/2 cup water, and lower heat to medium low.
7. Let simmer uncovered for 30 minutes, stirring occasionally.

The sauce will reduce slightly as the water evaporates, so resist the urge to add salt and pepper until the end. This will allow you to season your sauce properly. Also, do not add any thickening agent to the sauce. The extra water will be needed to help the gyoza wrappers plump and cook.

Make the Sun dried Tomato 'Ricotta'

1. In a food processor, blend the tofu, sun dried tomatoes, lemon juice and reserved garlic clove.
2. Blend until smooth. Feel free to add water if it is too thick. The mixture should resemble a cake batter.
3. Add salt and pepper to taste.

Some of the water from this will absorb into the gyoza wrappers, and making the pasta layer nice and tender and leaving the 'ricotta' layer thick and savory. Almost as good as the real thing!


Assemble the Mini Lasagnas

1. Preheat over to 375 degrees.
2. Line a greased muffin tin with one layer of gyoza wrappers.

Make sure the wrappers go up the sides of the pan. This will make it easier to pop them out later!

1. Add a spoonful of tomato sauce to cover the first layer.
2. Add another layer of gyoza wrappers.
3. Add a spoonful of the Sun dried Tomato 'Ricotta'.

Make sure to cover the entire gyoza wrapper with filling!

1. Add another layer of gyoza wrappers.
2. Add another spoonful of tomato sauce.
3. Sprinkle Daiya cheese on top.

Top these cute little lasagnas with Daiya, and pop em in the oven!

1. Bake in over for 20 to 25 minutes.

Yummy, warm little lasagna muffins!

1. Use a knife to free the muffins from the tin.
2. Serve and enjoy!

Chef's Notes:

• For vegan gyoza wrappers, look at your local Asian supermarket (T and T, Hanareum etc.) I found mine in the freezer section with the dumplings.
• Careful not to use wonton wrappers, which contain egg
• Be sure to read the ingredients on the container to make sure there isn't any egg or animal derivatives added
• Allow the muffins to rest a few minutes before liberating them from their tins, or you are liable to end up with a goopy mess!
• These also make a great breakfast on the go, eaten cold