Project Body Smart | A Meat Lover’s favourite Vegan Lasagna
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veggie lasagna ingredients

A Meat Lover’s favourite Vegan Lasagna

YIELDS (1) 9 x 13 PAN OF LASAGNA

INGREDIENTS:
½ Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
8 oz. package of sliced baby bella mushrooms
1 large or 2 small red peppers, chopped
1 large handful of spinach
Herbamare or salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box gluten free or wheat lasagna noodles
Lemon Basil Cheeze Sauce (from above)
1½ cups Shredded cheese (Daiya vegan cheese, or any other preference)

 

STEP 1:
Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. IMPORTANT: Season well with Herbamare or salt and black pepper or else you’ll have bland vegetables.

STEP 2:
Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables.

STEP 3:
Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce, then sprinkle shredded cheese on top.

STEP 4:
Cover with foil and slice a few small vents using a sharp knife. Bake for around 40-45 minutes, or a little longer to get the ‘cheese’ extra melted.

Brienne’s note:
After making this for my parents, who do not share my views on health, it was quite clear that even meat-eaters love this recipe. I used gluten free lasagna noodles, and no one could tell the difference. This lasagna tastes like the real deal!

meatlovers veggie lasagna

veggie lasagna ingredients

veggie lasagna

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