Vegan Lasagna

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Did someone say lasagna?

I have been meal prepping this baby once a week for a while now because, to be honest, I am obsessed. Lasagna essentially is a fancy, layered deconstructed pizza, and well…I love pizza.

Give me carbs. Give me cheese. Always.

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Also, ever since I started growing my own basil a few months ago- I have been forced to experiment in Italian meals so we are eating a good amount of gnocchi and lasagna in our house. There is something so satisfying about growing your own herbs.

The flavors are so much more powerful and it is just exciting to pick off the leaves, chop them up and add them to your recipe. I guess it is partly psychology and the reward theory- but it is nice to feel a little resourceful instead of buying dried basil or a few leaves in a container each week. My basil plant has been used from top to bottom six times now. I keep him on the windowsill during the sunlight hours and water daily. I cannot wait to have a garden one day! Can’t you tell?

 

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What I also love about this particular recipe is that you can sneak in so many different types of vegetables! From peas, carrots, broccoli, squash, mushroom, zucchini, onion, spinach, to kale

With the blend of fresh basil, oregano and garlic- and the secret Raos Homemade sauce- you can get your kids or your husband, or in my case- my mom to eat just about any vegetable. Shhhh.

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Vegan Lasagna

Serves 6

INGREDIENTS

For the lasagna:

  • 12 whole grain lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil
  • 2-3 cups of veggies: 1-2 medium zucchini, carrots, broccoli, yellow squash, pumpkin, whatever veggies you have!
  • 1/2 cup sliced mushrooms
  • 1-2 cups spinach, chopped
  • 1 cup fresh, frozen or canned peas, thawed/rinsed/drained (optional)
  • 1 jar of Rao’s Homemade Marinara Sauce marinara sauce seasoned with thyme, garlic powder, onion powder, basil, oregano, salt and pepper ( I used about 1/2 to 1 tsp of each)
  • 2-3 cups shredded DF cheese (optional) – my favorite is mozzarella from @followyourheart

For the tofu ricotta:

  • 16 oz extra firm tofu, drained and pressed
  • 1/2 heaping cup of roasted garlic hummus
  • 1/4 cup nutritional yeast (optional)
  • ¼ cup fresh basil, finely chopped
  • 1 tsp salt

DIRECTIONS

  1. Preheat oven to 350F. Boil lasagna noodles as directed. Drain and rinse with cold water. Set aside.
  2. Meanwhile, heat oil over MED heat in a large skillet. Saute onions for 3-5 minutes then add garlic. Stir frequently to avoid burning. Once fragrant, add veggies and a pinch of salt and pepper. Sauté for 5 minutes or until softened. Add spinach, basil, and peas and sauté for another 5 minutes. Remove pan from heat.
  3. Place drained tofu in a large bowl. Fork it until crumbly. Add hummus, nutritional yeast, basil, and salt. Fork together until it’s semi-smooth and resembles ricotta.
  4. Assemble lasagna: Place about 1½ cups of marinara in the bottom of a 9x13in baking dish. Top with 3 noodles. Next, add half of the ricotta mixture and half of the vegetable mixture (sprinkle half of the cheese). Top with a heaping 1 cup or more of sauce. Repeat with more noodles, tofu mixture, and veggies (and cheese). Then top with one last layer of noodles and another 1/2 cups or more of sauce;
  5. Cover with foil and bake for 30 minutes.
  6. Sprinkle fresh parmesan, I love the dairy free parmesan from @violifeamerica

 

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Happy cooking,

Sherise Rae

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