Vegan Creamy Pesto, Tomato and Sausage Lasagna
Ingredients
Red Sauce and Cream Sauce
-
1
batch
Red Sauce
-
1
batch
Cream Sauce
Pesto and Ricotta
-
1
batch
Broccoli Spinach Pesto
-
1
batch
Low Fat Cauliflower Ricotta
Sausage and Vegetables
-
3
cups
Fresh Spinach
-
2
links
Store bought Italian style vegan sausage
-
1
batch
Chickpea Vegan Sausage Crumbles
Lasagna Components
-
12
noodles
Lasagna Noodles
-
1½ - 2
cups
Grateable Vegan Parmesan
Instructions
- Prepare the red sauce, pesto, ricotta, cream sauce, and sausage (if not using store-bought).
- Cook the lasagna noodles for 3 minutes.
- Preheat the oven to 375°F (190°C).
- Layer the ingredients in a baking dish starting with red sauce, then noodles, sausage, cream sauce, pesto, ricotta, spinach, and more layers of red sauce and cream sauce.
- Top with vegan parmesan.
- Cover and bake for 15 minutes, then uncover and bake for another 15 minutes until bubbly.
Nutrition Facts (estimated)
Servings
10 servings
Calories
130
Total fat
2g
Total carbohydrates
25g
Total protein
4g
Sodium
22mg
Cholesterol
0mg
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