Adrienne’s Vegan Lasagna

This lasagna is super easy to prepare. The prep work takes about 25 minutes + 1 hr of baking. It is a delicious, affordable and easy way to feed a group of people! Serves 6-8.

  • Prep Time: 25m
  • Cook Time: 1h
  • Total Time: 1h 25m

Ingredients

  • 1 tablespoon Oil
  • Sprinkle of Follow Your Heart Parmesean
  • 1 package Daiya Mozzarella
  • Handful Fresh Basil and/or Parsley
  • dash Salt and Pepper, to taste
  • 1/8 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Dried Oregano
  • 1 1/2 cups Vegetable Broth or Water
  • 1 cup Texturized Vegetable Protein - TVP (uncooked)
  • 2 Jars Marinara
  • 1 Medium Onion, diced
  • 1 1/2 packages Flat Oven Ready Lasagna Noodles

Instructions

  1. Prehead oven to 400 degrees. Heat a large pan on medium and add oil. Begin by adding onion and cook until fragrant, about 7 minutes, moving around pan as not to stick. Add oregano, garlic powder and hot pepper flakes, along with a pinch of salt and pepper. Add broth or water and stir until liquid is steaming. Add TVP and cook until moisture is almost gone. Add both jars of marinara and stir together. Once the TVP/marinara mixture is looking good, add some parsley and/or basil and stir in if you\'d like. I personally love fresh herbs in everything.
  2. Choose a deep baking pan so you can get at least 3 layers in. Start by covering the bottom of the pan with the TVP/marinara sauce. Put a layer of noodles in, make sure to overlap them slightly. I like to break the noodles into pieces that fit together nicely and cover the entire pan. Do another layer of sauce, then a healthy layer of Daiya (or other shredded vegan cheese). Repeat with another 2 layers of noodles/sauce/cheese until the pan is full. I add either store bought vegan Parm or homemade cashew/nooch Parm all over the top as well as a sprinkle of dried oregano.
  3. After this step, if you are making the lasagna ahead of time, wrap in plastic wrap and then aluminum foil. Put in your fridge for up to 2 days. Otherwise, cover in foil and bake for 1 hour at 400. At the 50 min. mark, take the foil off and let the top layer brown.
  4. Set oven to 400 F. Heat a large pan on medium and add oil. Begin by adding onion and cook until fragrant, about 7 minutes, moving around pan as not to stick. Add oregano, garlic powder and hot pepper flakes, along with a pinch of salt and pepper. Add broth or water and stir until liquid is steaming. Add TVP and cook until moisture is almost gone. Add both jars of marinara and stir together. Once the TVP/marinara mixture is looking good, add some parsley and/or basil and stir in if you\'d like. I personally love fresh herbs in everything.
  5. Choose a deep baking pan so you can get at least 3 layers in. Start by covering the bottom of the pan with the TVP/marinara sauce. Put a layer of noodles in, make sure to overlap them slightly. I like to break the noodles into pieces that fit together nicely and cover the entire pan. Do another layer of sauce, then a healthy layer of Daiya (or other shredded vegan cheese). Repeat with another 2 layers of noodles/sauce/cheese until the pan is full. I add either store bought vegan Parm or homemade cashew/nooch Parm all over the top as well as a sprinkle of dried oregano.
  6. After this step, if you are making the lasagna ahead of time, wrap in plastic wrap and then aluminum foil. Put in your fridge for up to 2 days. Otherwise, cover in foil and bake for 1 hour at 400. At the 50 min. mark, take the foil off and let the top layer brown.

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