Vegan Lasagna

This lasagna has everything in it except the kitchen sink, and meat of course. I have been trying many lasagna recipes while also tweaking them to suite my eating lifestyle and this one is it! So get ready for your Italian taste buds to be buzzing with flavor.

Ingredients:

(Base "meat" layer)

Morning Star Crumbles

1 yellow onions; diced

1 red pepper; diced 

2 carrots; peeled and chopped into small pieces

1/2 cup of tomato sauce (I used a 28 oz. Can for this entire recipe) 

5 tbsp of tomato paste

1/2 tsp of crushed red pepper (or more depending on how spicy you want)

1 tsp of oregano 

Salt/pepper

2 tbsp of olive oil 

(Tofu "ricotta" mixture)

1 block of tofu (I used firm because that was what was available but silken works best for the creamiest texture)

1/2 cup of soy milk 

1 cup of "Go Veggie" Mozzarella shreds

2 tbsp of "Go Veggie" sprinkled Parmesan 

1 tsp of oregano

1 tsp of garlic powder

1/2 tsp of crushed dried basil

Salt/pepper

(Veggie top layer)

1 green pepper

1 cup of fresh slices mushrooms

4 cups of fresh baby spinach

1 tsp of oregano

1 tbsp of Italian seasoning 

Salt pepper 

2 tbsp of olive oil 

(Topping)

Remaining tomato sauce (from 28 oz. Can)

2 cups of remaining "Go Veggie" Mozzarella

Additional seasonings (oregano and parm)

**side-note: this is a vegan recipe and the only exception would be the "Go Veggie" shreds I used do have Casin which is associated with dairy products. If you are trying to make a strict vegan dish then Daiya might be your best bet (yet doesn't suite my taste preferences). Now the "Go Veggie" parm is 100% vegan and tastes like the real deal! Man is it good. I sort of freaked out when finding this stuff at a Whole Foods in Charlotte since I had been looking for awhile. Will have to stock up next time! 

Directions:

Take onion, red pepper, and carrot with seasonings and olive oil and put in a pan to sauté at medium-high heat for about 5 minutes. Add the "meat" crumbles and cook for another 5 minutes. Add tomato sauce and paste and cook another 2-3 minutes. Spray pan (approx. 9 by 13) and pour mixture on bottom.

Next step: mix tofu with food processor or blender on low. Add seasonings, soy milk,"Go Veggie" cheese shreds, and "Go Veggie" parm. Mix everything until smooth. 

Layer lasagna noodles on top of base layer and spread a little tomato sauce on top (just enough to cover noodles). Now spread the tofu "ricotta" mixture onto of sauced noodles. 

Finally make the last layer which is the veggie mixture. Sauté your green pepper and mushrooms in olive oil for 2-3 minutes in seasonings. Now add spinach and cook another 1 minute. 

Place lasagna noodles ontop of Tofu "ricotta" and spread some more tomato sauce. Add the veggie mixture ontop. Pour a little remaining tomato sauce around edges and drizzled ontop. Add the remaining 2 cups of "Go Veggie" Mozzarella shreds. Add additional desired seasoning and "parm".

Bake in a sprayed pan covered in foil at 375 degrees for 45 minutes. Remove foil and bake another 10 minutes to crisp edges. 

There you have it! Yes it is a process and there is a bit to prepare. Yet with this dish packed with this amount of flavor and minus the guilt, this makes up for any time put forth. 

Dig in! 

~Crago