This lasagna is packed with over 8 cups of vegetables! And this is not counting the fresh spinach, which all good vegans know shrinks an insane amount when cooked. Let's just say, if I could shrink as well as spinach does, they'd be writing comic books about me.
Also this is probably one of the most delicious things ever. And I used to hate lasagna. Like detest it. But this lasagna(original recipe credited to Ashleigh), is so magical, it reformed me. I used to have so much hate in my life, but now there are only unicorns and happy, vegan lasagna thoughts. That's just the magic of this lasagna.
Ingredients:
-1 box lasagna sheets(I used no-precooking needed rice sheets)
-4 1/2 cups sauce(I used 1 recipe each of my It's Time To Get Sauce-y Balsamic Red Sauce, Pesto With Pizzazz and Wowzers White Sauce, but you can use all red or a combination of any)
-About 8 cups chopped veggies(I'm just guesstimating on the measurement, but I used 1/2 a ginormous yellow squash from a friends garden, 1/2 box mushrooms, 2 carrots and 2 small heads of broccoli)
-One 5 oz bag spinach
-1 1/2 cups Daiya mozzarella style shreds(Click here for nutrition facts and ingredient list)
(Fun fact: Dayaa means "loving, kindness and compassion" in Sanskrit)
Method:
(I'm going to write this as I made it, with all 3 sauces, but if you're not using all 3, just sub for the ones you are using)
Preheat oven to 350 degrees Fahrenheit. Spread a small amount of red sauce at the bottom of a 9x13 pan. Arrange a single layer of lasagna noodles. Spread 1/2 of white sauce over sheets and top with 1/2 of each type of vegetable and dollop with 1/2 of pesto. Wash, rinse and repeat. Top this amazing pan of delicious with your Daiya shreds and pop into the oven covered with foil for 40 minutes, then cook 20 minutes longer uncovered. Enjoy the magic.
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