A week ago, I purchased two tin foil lasagna pans to make vegetarian and vegan lasagna. Well, I have a couple of funny stories to tell about the vegetarian lasagna. The first story is that I never made lasagna before. Instead of looking up a recipe, I bought three jars of pasta sauce, vegetables, two boxes of no-boil noodles, and cheese, and then decided that I would look up on the internet as to how to layer it. A little bit backwards, I know.
The second funny thing is that it originally started out as being a non-vegetarian lasagna, loaded with ground turkey meat. However, after making all of the layers, I realized that the cooked ground turkey meat was still sitting in the skillet on the bar stool. So much for that! I decided that I would use this meat to make my own version of nachos with cheese, piled with toppings for lunch for three days.
Activity: Making Vegan and Vegetarian Lasagna
Total Prepping and Cooking Time: 1 and 1/2 hours
- 3 jars of pasta sauce
- 2 cans of spinach
- 2 cans of Fire Roasted Diced Tomatoes
- 2 boxes of NO BOIL lasagna noodles
- 2 tin foil pans, 1 for vegan lasagna, 1 for vegetarian lasagna, or 9×13 casserole bowls if you have them
- 1 1/2 bags of shredded cheese (regular cheese)
- 2 bags of Daiya shredded Pepperjack cheese
- 1 pack of Lightlife Smart Ground Vegan crumble meat
- 2 Zucchinis
- olive oil or grapeseed oil or vegan butter
- 2 packs of mushrooms
- Saute the mushrooms in vegan butter and minced garlic.
- Saute spinach, zucchini, and diced tomatoes with grapeseed oil, adding the mushrooms when they are done.
- While the veggies are sauteing, place the smart ground into olive oil for a little bit. It will finish cooking in the oven.
- Pour pasta sauce into the bottom of each pan.
- Add columns of the lasagna noodles on top.
- Add all the vegetables into a big bowl.
- Using a wooden spoon, scoop the vegetables, layering them on top of the noodles, and then layering the vegan crumble(or whatever meat), and then cheese.
- Pour another layer of pasta sauce.
- Continue this pattern of layering noodles, vegetables, meat and cheese, with a final layer of noodles on top, with sauce and cheese on top of the noodles.
- Bake at 425 degrees for one hour.
Both pans together is about 18 servings.
See, I am doing a new thing!
Now it springs up; do you not perceive it?
I am making a way in the wilderness
and streams in the wasteland.
Isaiah 43: 19, NIV
This looks delicious!! I love lasagna so I’ll have to add this to my list of meals!