Vegan lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Lasagna noodles - 9
1 jar Paul Newman marinara
1 small can stewed diced tomatoes, do not drain.
1/2 pkg Quorne crumbles
1 onion
1 small green pepper
1/2 can sliced black olives
1 can mushrooms
Garlic
Salt, pepper
Daiya American cheese slices
Kite Hill ricotta, 1 container
1-2 boxes frozen chopped spinach, or fresh steamed.
1 tomato
Fresh basil and or parsley
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Directions: |
Directions:Sauté crumbles with chopped onion and green pepper.
Add olives and mushrooms is desired
Add marinara and stewed tomatos
Garlic, salt and pepper to taste
Steam frozen or fresh spinach
Spray oil casserole dish.
Put about 1/2 cup spaghetti sauce in bottom of casserole dish, so the noodles will not stick.
Dip uncooked noodles in spaghetti sauce, and layer 3 on bottom of dish.
Top with some of the steamed spinach.
Ladle sauce/meat/vegi mixture on top of noodles.
Top with Kite Hill ricotta
And, slices of Daiya American cheese slices
Repeat this process for two more layers.
Finish by slicing fresh tomato on top of casserole. Cover with foil.
Remove foil last few minutes, and top with freshly chopped basil and or parsley.
Bake at 375 until bubbly. Let rest.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This lasagna reheats beautifully. We actually like it best the second day.
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