vegan breakfast lasagna
Dinner meets breakfast with this flavorful and savory breakfast lasagna.
Servings 4
Ingredients
tofu & vegetable layers
- 1 x 350 g/12 oz brick of firm tofu
- 1 C finely chopped green bell pepper (about 1 pepper)
- ½ C thinly sliced leek (about ½ a bulb)
- ¼ C finely chopped green onion (about 2 onions)
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon kala namak/black salt (optional)
hollandaise sauce
- 2 C unsweetened nondairy milk
- ¼ C vegan butter
- 1 tablespoon tapioca flour
- 2 tablespoon nutritional yeast
- 1 teaspoon ground mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon sea salt
- ¼ teaspoon turmeric
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 C vegan mozzarella style shreds
- ½ teaspoon kala namak/black salt (optional)
additional layer ingredients:
- 2 vegan sausages (about 1 heaping cup crumbled)
- 1 tablespoon vegetable oil
- 2 tablespoon maple syrup
- 1 C vegan mozzarella style shreds
- ½ C packed baby spinach
- ½ C red salsa
- 280 g /10 oz quick-cooking brown rice lasagna (12 pack)
Instructions
- Preheat oven to 425°F.
- Drain tofu from the packaging water and squeeze excess water from the brick using a tea towel or paper towels. Crumble into a bowl and combine with the remaining tofu and vegetable ingredients and set aside.
- Crumble the vegan sausage and brown in a pan over medium-high heat with vegetable oil for 3 to 4 minutes. Then add maple syrup, toss to coat the sausage crumble, and turn off heat.
- Combine the ingredients for the hollandaise sauce except for the vegan cheese shreds and kala namak together in a saucepan and whisk over medium heat for about 6 to 7 minutes until foamy and bubbling. Stir in 1 cup of vegan cheese shreds and whisk for another 2 minutes until melted. Then off the heat whisk in kala namak until combined.
- Use a ½ cup of hollandaise sauce to coat the bottom of an 8 ½" x 8 ½" (or 8" x 8" or 9" x 9") glass baking dish.
- You’ll need to break the lasagna noodles to fit in the dish, but you’ll end up using all the pieces. You'll layer broken pieces to make a few rows of noodles – which won’t make a difference once it’s baked. First, layer 4 rows of noodles across slightly overlapping. Then add ½ the tofu mixture, then another ½ cup of hollandaise sauce. Layer 4 more rows of noodles across in the opposite direction of the first layer. Then layer all the sausage evenly on top and pour another ½ cup of hollandaise sauce on top ensuring to get some out to the edges.
- Layer a ½ cup of baby spinach and another layer of noodles in the opposite direction of the last layer. At this point, gently press the whole thing with the palms of your hands into the baking dish just to compress it a bit. Then add the remaining tofu mixture and pour another ½ cup of hollandaise sauce over it. Add one last noodle layer in the opposite direction of the last layer. Here you will need to use pieces of the broken noodles to complete the layer. Then sprinkle a ½ cup of vegan cheese shreds evenly on top and drizzle the remaining hollandaise sauce (about ¼ cup) on top.
- Cover with foil and bake for 35 minutes.
- Remove foil. Top with spoonfuls of salsa and spread it around the top out to the edges. Top with another ½ cup of vegan cheese shreds. Bake another 15 minutes or until the top is lightly browned, the cheese is melted, and the inside is bubbling.
- Let it sit for 10 to 15 minutes before cutting, which will help keep the layers in tact. To serve, slice into squares using a sharp knife.
