Guys, I think this is my first vegan lasagna! I made an https://florafoodie.com/2013/09/weeknight-enchilada-lasagna.html”>enchilada lasagna (crappy pictures on that post, but I promise the lasagna is delish!), but this is my first “classic” lasagna. I asked Preston for a dinner request and he voted lasagna. Which turned out perfect because I was already planning some vegan ricotta for cheesy artichoke calzones.
I didn’t really intend to post this recipe, but I really do want to keep making my life easier by posting my everyday meals and life and whatnot (not just things I’ve deliberately planned and made and photographed for the blog!) I’m glad I grabbed my camera and started taking pics “just in case,” because this turned out absolutely incredible. It doesn’t look like much, but oh man is it a fantastic comforting meal. Perfect for those nights that are starting to feel more like fall than summer!
We wound up going for a 20+ mile bike ride on Sunday and toward the end I was getting pretty tired and just kept saying “lasagna lasagna lasagna” to motivate me through. I walked in the door and headed straight for the leftovers 😉
easy vegan lasagna
serves 8
15 lasagna noodles, cooked al dente
2 C marinara sauce
2 vegan Italian sausages, sliced or crumbled
2 C frozen mixed vegetables, thawed
1 1/2 C vegan ricotta
1/4 C sun dried tomatoes, thinly sliced or chopped
1 1/2 C Daiya mozzarella shreds
1/2 C panko bread crumbs
Preheat oven to 375 degrees.
Mix marinara with sausages in a bowl and set aside. Mix vegetables with ricotta and set aside.
Spray cooking spray on the bottom of a 9×13 baking dish. Pour enough marinara in the bottom just to thinly cover the bottom. Add one layer of lasagna noodles. Top with the ricotta mixture. Add another layer of lasagna noodles.
To help your lasagna stand after you cut it, layer the noodles the opposite direction as your first layer. So if you put your first layer the long way down your pan, cut the noodles to fit the short side of your pan and add them that way. The cut off pieces will work just fine for the top, mosaic-style.
Top noodles with most of the marinara mixture. You just want a little bit left over to spread a thin layer on top of your next layer of noodles. Add the last layer of noodles and a very thin layer of the remaining marinara. Top with sun dried tomatoes, then Daiya, then bread crumbs. Spray the top with cooking spray and bake for about 30-45 minutes (if most of your ingredients were warm to start with, it will be more like 30 minutes. If they were cold and refrigerated, it will take 45) until everything is warmed through and the top is golden brown.
I will most definitely be making this all during the fall and winter months to come! Can’t wait for more comfort food! Plus this was really a whole lot easier than I expected to get together.
Nutrition facts per serving: Calories: 448; Calories from Fat: 78; Total Fat: 8.7g; Saturated Fat: 2.2g; Sodium: 626mg; Total Carbohydrates: 74.2g; Dietary Fiber: 10.5g; Sugars: 9.1g; Protein: 17.7g
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