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Easy Vegan Lasagna...A better-for-you version than traditional lasagna!

Updated: Mar 1, 2021

This is an easy family favorite, great for gatherings or every day. This is NOT a labor over the stove for hours recipe. (We are going for minimal prep and bake!) It is easy to make and the end result is so delicious! Here are other reasons to LOVE this: Free from growth hormones, carcinogenic animal proteins and saturated animal fat makes this version a better-for-you than the traditional lasagna! Gather your ingredients:



3 bags of vegan mozzarella (I like Violife brand, the only brand of vegan cheese I don't recommend is Daiya for this.)

1 box of organic "durum semolina" Italian lasagna noodles (Semolina is rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.)

3 jars organic marinara sauce

1 package Field Roast brand vegan Italian sausage (one package has 4 links)

1 small white onion (chopped to 1/3 cup)

4 cloves minced garlic (for ease I used the pre-minced garlic sold in small jars)

Optional: Red pepper flakes add in a few flakes sparingly when layering if you like it spicier

(*You will need: A food processor, blender, or hand blender to grind the sausage into fine crumbles)

Preheat the oven to 350 degrees. Fill a large stock pot with water and boil. Add the noodles, cooking for 9 minutes only is best, with a little olive oil, then drain. While the noodles are cooking, it is time to dice the sausage. Each sausage has a thin plastic casing, you will need to cut the sausages out of the casing. Next, I cut each link into 4 pieces, so the food processor or blender can mince it easier and faster. Add the sausages, diced onion, and garlic into the processor or blender. Pulse or blend, until it has a consistency of small crumbles.

Once noodles are done and drained, get your pan and we are going to start building the layers. I use a glass 15 X 11 pan, to prevent noodles from sticking, and it just cooks better in glass vs. metal pans.

Put a layer of sauce on the bottom of the pan first. Next, carefully add your noodle layer, follow with a layer of sauce. Sprinkle a layer of the minced sausage blend next. Top with a layer of mozzarella cheese. Repeat with laying noodles, sauce, sausage blend, and cheese until just before it reaches the top. Leave some room at the top for a last layer of sauce, then sprinkle the top with the mozzarella & shredded parmesan cheese. You don't want the pan bubbling over with sauce, so that is why you need to leave just a little room at the top. Cover with foil.

Bake for 50 minutes

Remove lasagna from oven, and take off foil.

Bake again for 10-20 minutes, depending on the oven; you just don't want to have the cheese burn on the top. So it is best to keep a eye on it near the end.

Remove from oven, and let rest for 30 minutes before eating!

I topped the lasagna in my picture with more parmesan and fresh cracked black pepper at the end! This is even better the next day, and the day after that, as lasagna gets better with age. You can serve with a side salad, and garlic toast for a complete dining experience!

I included my favorite product pictures below so you can better identify them when shopping! Enjoy & be well!







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