I have a few different recipes for lasagna, this one is for someone who is transitioning, wants comfort food, or truly misses and needs the flavor and texture of meat and cheese.
This is kid and husband approved!
Chop up 3 cloves garlic, 1 onion, mushrooms, zucchini and carrots into a large saucepan and saute on low/medium heat for about 5-10 minutes. Add in Spinach until it just starts to wilt. Turn off heat. In a separate pot, cook Beyond Meat meatless crumbles in your favorite tomato sauce. With partially cooked lasagna noodles. begin layering. First add a layer of noodles, add cooked meatless meat and sprinkle with dairy free parm cheese. Then add a second layer of noodles and top with sautéed veggies. Sprinkle more dairy free parm cheese on top as well as a good sprinkle of nutritional yeast. Top with an additional layer of noodles, add a light layer of sauce and more dairy free parm and nutritional yeast. Bake on 350 for 30 minutes. I like to take the last 2-3 minutes to turn up to a broil. This lasagna won’t clog your arteries, won’t harm the planet and is animal friendly!
Tags: dairy free lasagna, meatless lasagna, recipes, vegan, vegetarian
Categorised in: Eat
This post was written by Jamie