Easy Vegan Lasagna


Photo: Veggie-Kids
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Ingredients

12 no boil noodles, whole wheat
2 1/2 cups tomato sauce (I used Trader Joe's Organic jarred sauce)
1 1/2 tablespoons cooking oil
1 1/2 cups yellow onion, chopped
2 cloves garlic, minced
1 cup shitake mushrooms, cleaned and chopped
12 ounces vegan Italian sausage, crumbled
3 cups fresh baby spinach, chopped
1/2 cup vegan sour cream
1/2 cup vegan cream cheese
1/4 cup fresh basil, chopped
1 1/2 cups vegan shredded mozzarella cheese
1/2 cup vegan parmesan cheese
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Preparation

1
Preheat oven to 375F.
2
In medium skillet add oil, onion and garlic, cooking over medium heat for 3-5 minutes.
3
Add mushrooms and sausage, stir and heat through another 5 minutes.
4
Next, add spinach and cook an additional 2 minutes until leaves are wilted. Turn off heat and stir in sour cream, cream cheese, basil, salt and pepper.
5
Add 1 C. sauce to bottom of 9" x 13" baking pan, spreading out evenly. Layer in 4 lasagna noodles, making sure to overlap slightly.
6
Spread with 1/2 of the sausage mixture. Add 1/2 C. sauce.
7
Sprinkle on 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
8
Layer 4 more noodles on top of that.
9
Add the other 1/2 of the sausage mixture, 1/2 C. tomato sauce, 1/2 C. mozzarella cheese and 1/4 C. parmesan cheese.
10
Add the final layer of 4 noodles. Spoon on remaining 1/2 C. tomato sauce and sprinkle on remaining 1/2 C. mozzarella cheese.
11
Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes or until the cheese is melted thoroughly and lasagna is bubbly.
12
Remove from oven and let sit 10 minutes before cutting and serving.
.

Yield:

1 servings

Added:

Thursday, May 26, 2011 - 10:09am

Creator:

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