Vegan Vegetable Lasagna
Author: Ashley
Recipe type: Vegan Vegetable Lasagna
Prep time:
Cook time:
Total time:
Serves: 6-8
- 2 tbs olive oil
- 1 medium onion, diced
- 5 cloves garlic, diced
- ½ green bell pepper, diced
- ½ cup basil, roughly chopped
- 1 28 oz can San Marzano tomatoes, juices reserved
- 2 cups Organic tomato sauce
- 2 tbs tomato paste
- 1 Not Chick'n buillon cube
- 1 tbs Italian seasoning
- ¼ cup organic vegan sugar
- 2 tbs red pepper flakes
- Salt and pepper to taste
- ½ block extra firm tofu
- 1 tsp Italian seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Red pepper flakes
- 1 tsp Dried basil
- Package lasagna noodles
- 1 Zuchinini, sliced into rounds
- 1 Squash, sliced into rounds
- ½ Eggplant, sliced thinly into rounds
- 2 cups mushrooms, diced
- 2 cups spinach, roughly chopped
- ½ cup marinated artichoke hearts
- 1.5 package Follow Your Heart Mozzarella Shreds
- 1 clove of garlic, minced
- Press tofu between paper towels and top with a heavy pan to release much of its moisture. Let this sit for at least 30 minutes, or up to several hours
- Preheat oven to 375 degrees
- In a large mixing bowl, crush San Marzano tomatoes with hand. Set aside with reserved juices.
- In a large pot, add olive oil over medium high heat
- Add onions, garlic, and peppers
- Cook until onions become translucent and fragrant, about 5-7 minutes
- Add buillon cube, crushed tomatoes and reserved juices along with tomato sauce and tomato paste.
- Stir to combine
- Add sugar, spices, basil, salt and pepper
- Bring to a boil, reduce heat and simmer for 45 minutes
- Crumble your drained tofu with a fork or with your hands
- Add seasonings and set aside
- Over medium high heat, add a bit of olive oil to a pan and cook your mushrooms and spinach for about 7-10 minutes or until the half in size.
- Cook noodles according to package
- To assemble lasagna, spread about ¾ cup of sauce on the bottom of a casserole or baking dish
- Arrange cooked noodled lengthwise over sauce
- Add first set of vegetables (we started with zuchini)
- Spread a couple tablespoons each of crumbled ricotta and mozzarella shreds
- Repeat layers. Sauce, veggies, cheese
- Your final layer should be your mushroom and spinach mixture, topped with the remaining Follow Your Heart Mozaarella shreds
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 25 minutes.
- Let cool for about 5-10 minutes and ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-vegetable-lasagna/
3.5.3208