September 25, 2017
Can’t imagine lasagne without cheese or hamburg. Well stop right here. This is a delicious lasagna that is easy to make.
Yummy Vegan Lasagne
Ingredients
- 1 onion chopped
- 4 cloves of pressed garlic
- 8 ounces of sliced mushrooms
- 1 head of broccoli chopped or 2 cups of any green veggie chopped
- 2 red peppers chopped
- 2 carrots chopped
- 1 can of corn rinsed and drained
- 1 package of silken tofu, drained
- 1/2 tsp. of cayenne pepper
- 1 tbsp of Italian seasoning
- 2 jars of organic pasta sauce
- 12 whole grain noodles
- 2 large sweet potatoes cooked and mashed
- 1 cup of raw cashews ground
- 1 package of non dairy shredded cheese
Directions
- Soak noodles in a roast pan filled with water for about 30 minutes minimum
- Preheat oven to 400 degrees
- Peel sweet potatoes, chop them and boil in a separate pot for about 25 minutes or until soft
- In a large pot sauté onions, garlic, peppers, carrots, and mushrooms for about 5 minutes
- Then add tofu, corn, Italian seasoning, green veggies, cayenne pepper and simmer for about 5 minutes
- Meanwhile, cover bottom of a 9 X13 casserole with a layer of pasta sauce
- Cover with a layer of noodles, then another layer of sauce
- Then put contents of large pot into dish and spread it
- Add another 4 noodles with another layer of sauce
- Then spread mashed sweet potato on next
- Add another layer noodles then sauce
- Cover with foil and bake in the oven for 45 minutes
- Remove the foil, sprinkle with cashews and non dairy cheese and or nutritional yeast
- Return to oven for 15 minutes. Let sit for 15 minutes, before serving
Enjoy!
