This is a quick vegan lasagna I whipped up tonight. My goals were:
- to use up some lasagna noodles I’ve had in my pantry for a long time.
- to use fewer noodles, to substitute vegetables (zucchini and cauliflower) for some noodles.
- to use a packet of Road’s End Organics Cheddar Style Gluten Free Chreese Sauce Mix that I had in the pantry.
6 Lasagna noodles: Cook them partially and set aside
1 Zucchini, sliced lengthwise in 1/4″ strips
Cauliflower, sliced in 1/4″ strips
Make 1 packet Road’s End Organics Cheddar Style GF Chreese Sauce Mix
OR use some Daiya Cheddar Style or Mozzarella Style Shreds
OR make some vegan cheese sauce from a homemade dry mix (i.e. recipes in The Ultimate Uncheese Cookbook, by Jo Stepaniak)
1- 26 oz jar pasta sauce
1 C Italian Mushroom Saute
Italian seasoning blend
Crushed red pepper flakes
Use a square glass pan. Spoon some pasta sauce on the bottom. Add 2 noodles. Spread vegan cheese sauce (or shreds) over the noodles.
Set some zucchini slices, cauliflower slices and artichoke hearts on top of the cheese. Spoon some Italian Mushroom Saute and pasta sauce over the vegetables.
Repeat the layering process 3 times. Spread the remaining pasta sauce on top, then sprinkle with Italian seasoning blend, garlic powder and crushed red pepper flakes.
Line the bottom of the oven with a piece of foil to catch any bubbly overflow.
Bake at 375 degrees, covered for 35 minutes. Continue baking uncovered for 25 minutes, to evaporate excess moisture. Turn off the oven, crack open the door and let it rest in the oven for another 10-15 minutes.
Makes 4 servings.
Thank YOU– for making your lasagna without meat and dairy.