Grab your favorite wine, light some candles, and indulge in scrumption vegan lasagna! Recipe below!! SUBSCRIBE AND LIKE THIS VIDEO if you loved the recipe!!! && Follow me on other platforms: handles below as well
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Recipe:
For the Sauce
1 Zucchini
1 Yellow Squash
1 Yellow onion
A handful of mushrooms
3 Jalapeño (leave out if you’re not into spice)
1 big TBSP of minced garlic
1 Jar of your favorite Pasta Sauce
*I used RAOS*
1 can of diced italian style tomatoes
1 pack of LightLife Original Crumbles
3 leaves of fresh basil
1 TBSP Onion Powder
1 TBSP Italian Seasoning
1 TBSP Garlic powder
A spoon full of sugar
Vegan Ricotta (Cheesey filler)
1/2 Almond Cheddar
1/2 Almond Mozzerella
1 jar of Tomato Pesto
1 BIG Spoon full of Vegan pesto
2 TBSP Italian Seasoning
Steps:
Preheat oven to 375 Degrees
Cook the first 6 ingredients until soft. Add Vegan meat alternative cook for 10 more minutes. Add in Pasta Sauce and then the rest of the ingredients besides sugar. Allow for everything to cook for 5 minutes then add in a spoon full of sugar.
Once your noodles are done cooking, and your vegan ricotta is all mixed together, then layer all ingredients in starting with sauce on the bottom.
Layer style:
Sauce
Noodles
Sauce
Vegan ricotta
Noodles
Sauce
Vegan ricotta
Noodles
(once near the top stop with noodles top off with sauce and add the rest of the shredded cheese.
Cover with aluminum foil and place in oven. Cook for 40-45 minutes (until cheese on top is melted.) Once cheese on top is melted, remove aluminum foil and cook for 15 more minutes.
Let cool then serve!
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Chanel Minnifield encouraging a generation to give Veganism a try. With her southern charm, and a love for delicious traditional dishes she unveils the secrets to making your vegan experience easy and enjoyable!