Try my super easy Vegan Lasagna recipe anytime you are in the mood for some comfort food that won't weigh you down with fat, preservatives, and chemicals. Traditional lasagna recipes call for tons of cheese and loads of fat-rich ground meats. Cut the calories and avoid the growth hormones, antibiotics, chemical preservatives, and risk of pathogens in animal meats, eggs, and dairy! It's quick, easy, and delicious.
You will need:
3/4 lb. Lasagna sheets
2.5 cups Daiya Vegan Cheese
1 lb. Gardein Meatless Ground
4 cups Pasta Sauce
1/4 cup minced white Onion
2 small organic Zucchini
3/4 cup diced Mushrooms
2 tbsp Extra Virgin Olive Oil
Parsley and Basil Flakes
Salt
Preheat your oven to 350°. Bring 8 cups of water to a boil and add the lasagna sheets with a dash of salt and olive oil. Cook pasta for 8 minutes until just tender. Drain and set aside.
Brown the Gardein with salt and olive oil for 4-5 minutes, add the onion, zucchini, and mushrooms. Add the pasta sauce to the meat mixture.
In a 13 x 9 baking sheet, pour a layer of the pasta sauce mixture onto the bottom and cover with a layer of lasagna sheets. Sprinkle a layer of Daiya Cheese onto the pasta, cover with more pasta sauce then cover with another layer of lasagna sheets. Cover with remaining meat mixture then sprinkle with cheese and top with Parsley and Basil flakes.
Bake for 45 minutes. Enjoy!
~KZ
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