Vegan Veggie Lasagna
Thursday, November 28, 2019
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Vegan Veggie Lasagna. Easy Lasagna for 2 with herbed mushrooms, greens, tofu thyme ricotta, chao cheese slices . Vegan Recipe. Makes 1 9 inch by 5 inch loaf pan
I thought it was summer already, well I was wrong. We had a few chilly days in between and I just wanted to curl up near the fireplace and wait for some casserole to cook up, like this warm saucy cheesy Lasagna.
The thing with Lasagnas is that they take some time with all the arrangement, but they come out great. They keep well, the recipes are flexible and are much easier if you have jarred or pre-made sauces. The thing that doesn’t work for me is the large serving size! Between the 2 of us, or just me during the week, it is difficult to finish it up. And if I have a large container of any food sitting in the fridge, it becomes a mental block against making something new, developing recipes or cooking otherwise. So I made this into a half batch! Don’t you like the smaller loaf of lasagna. Cute and perfect 🙂
Ingredients
8 to 10 no boil lasagna noodles
1 jar tomato basil pasta sauce 25 oz or more
1/2 recipe tofu thyme ricotta adjust thyme to taste, Use chickpea tofu or Kite hill brand almond ricotta to make soy-free
1 cups sliced mushroom tossed in 1 tbsp evoo, salt, black pepper, 1/2 tsp garlic powder and 2+ tsp italian herb blend
chopped or frozen thawed or sauteed greens like baby spinach or chard or kale
Chao coconut herb cheese slices or daiya shredded cheese
italian herb blend to taste
1 juicy tomato sliced
1/4 cup water
US Customary - Metric
Instructions
Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.
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