Vegan Lasagna

2 ratings

prep time:: 10 min
total time:: 1 hr 30 minutes

Devlin Usher

ingredients

1 pkg frozen spinach, thawed
1/2 lb Vegan ground “beef,” STILL FROZEN
1 box oven-ready lasagna noodles
Vegan parmesan cheese
Vegan cheese sauce
40 oz tomato sauce
4 cloves garlic, minced
1 small onion, chopped
4 oz mushrooms, chopped
1/2 tsp basil
dash of nutmeg

directions

1
Preheat oven to 375*F.
2
In a bowl, mix together tomato sauce, garlic, onion, mushrooms, basil, and nutmeg.
3
Layering of the lasagna is as follows:
4
01. Tomato sauce
5
02. Pasta
6
03. Tomato sauce
7
04. Parmesan
8
05. Spinach
9
06. Cheese sauce
10
07. Pasta
11
08. Tomato Sauce
12
09. Parmesan
13
10. Spinach
14
11. Cheese sauce
15
12. Pasta
16
13. Tomato sauce
17
14. Cheese sauce
18
Cover the lasagna with tin foil, forming a tent over the dish, to prevent it from drying out. Make sure the tent is closed on all four sides.
19
Bake for 1 hour and 30 minutes.

notes

Vegan ground "beef" cooks very quickly once it's thawed and will get crunchy and hard, almost like it was burnt. If you leave the "beef" frozen this won't happen.

Source: Devlin Usher