Vegan Lasagna
Author: Sarah Conrique and Graham I. Haynes
Recipe type: Entree
Cuisine: Vegan
Serves: 4 Servings
- Whole Wheat Lasagna
- Marinara Sauce (or replace with your favorite vegan sauce)
- Kale
- Squash
- Portabella Mushrooms
- Soy Cream Cheese (or your favorite vegan cream cheese)
- Firm Tofu
- Nutritional Yeast
- Preheat oven to 350°F
- Boil 12 lasagna noodles in a pot. Strain when finished
- Cover bottom of baking pan with sauce and 4 lasagna noodles.
- Chop 3 stalks of Kale, 5 ounces of mushrooms, and one squash then layer them on the noodles with another layer of marinara and top with 4 more lasagna noodles.
- Mix 4 tablespoons of cream cheese, 7 ounces of firm tofu, and 5 ounces of nutritional yeast in a bowl, then spread on top of the noodles with layer of sauce then top with the last four 4 noodles.
- Top with the last of the sauce and bake uncovered for 40 minutes.
Recipe by VeganDiet.Vegas at https://vegandiet.vegas/2017/01/04/vegan-lasagna/
3.5.3226