Vegan Lasagna
Ingredients
Simple Tomato Sauce
-
1
can (24-ounce)
crushed tomatoes
-
4
cloves
garlic
-
½
teaspoon
dried oregano
-
¼
teaspoon
crushed red pepper
-
to taste
Kosher salt
Zucchini and Mushroom Filling
-
1
teaspoon
olive oil
-
1
small
zucchini
-
4
ounces
cremini mushrooms
-
a pinch
pinch
crushed red pepper
-
to taste
Kosher salt
-
¼
lemon
juice
-
1
handful
basil
Lasagna Assembly
-
1
pound
lasagna sheets
-
1
bag (8-ounce)
shredded vegan cheese
-
4
ounces
almond-milk ricotta
Instructions
- Prepare the tomato sauce by simmering crushed tomatoes, garlic, oregano, crushed red pepper, and salt for 15-20 minutes.
- Make the zucchini and mushroom filling by sautéing diced zucchini and mushrooms in olive oil, then adding lemon juice and basil.
- Boil the lasagna sheets until al dente, then drain and drizzle with olive oil.
- Assemble the lasagna by layering sauce, lasagna sheets, vegetable filling, ricotta, and shredded cheese repeatedly until all ingredients are used.
- Bake the lasagna at 350°F for 30-40 minutes until the top is melty.
- Let cool slightly before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
294
Total fat
2g
Total carbohydrates
58g
Total protein
10g
Sodium
7mg
Cholesterol
0mg
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