Tuesday, November 23, 2010
1 large white onion chopped fine
10 medium red bliss potatoes peeled and cubed
1/2 cup finely chopped parsley
3 tbsp olive oil
1 package cooked lasagna noodles
1 stick Earth Balance Vegan Buttery Spread
2 cups water
2 cups non dairy milk (I used So Delicious unsweetened coconut)
salt and pepper to taste
Cooking oil spray
Preheat oven to 350 degrees.
In a large pot (a dutch oven works well) heat the oil over medium and add the onions until they are soft and translucent (about ten minutes). Add salt and pepper to taste. Add 1/2 stick of Earth Balance Vegan Buttery Spread and stir until melted.
Add the potatoes, water and non dairy milk. The potatoes should be just covered. Adjust as necessary. Raise heat to high. Cover and cook until the potatoes start to become tender (about 15 minutes). Remove cover and continue to cook over medium heat until the potatoes begin to break apart. You may help this process along by using a potato masher. Stir often until potatoes are completely broken down. Turn off the heat, add the rest of the Vegan Buttery Spread and stir until melted. With a hand mixer beat the potatoes until smooth. Stir in the parsley.
Spray each of the 8x8 dishes with cooking oil. Place a layer of potatoes on the bottom and top with a layer of lasagna noodles. Layer on more potatoes and then noodles until the noodles are gone. Finish with a layer of potato. Cover with foil and bake at 350 for 45 minutes. Uncover and allow to bake another fifteen minutes or so until the edges are browned. Allow to cool ten minutes before serving.