Vegan Sausage Lasagna

You've gotta love a vegan casserole!!This Recipe is so versatile, so delicious & feeds a crowd. Feel free to substitute thinly sliced potato or sweet potato for the noodles. Use lentils or TVP instead of the sausage and replace the tomato basil sauce with a vegan cashew cream sauce. Make it your own!!


Ingredients:

1 package no cook lasagna noodles (I love the lentil noodles)

2 jars or 6 cups homemade tomato basil pasta sauce

1 package vegan mozzarella cheese

2 links vegan sausage of choice ( I like trader Joe’s)

1-cup vegan cheddar cheese

1 small onion chopped

Vegan Parmesan or cashew cheese

Fresh basil or dried

One recipe of Vegan Ricotta


For the Vegan Ricotta

1 block of extra firm tofu drained

1 block of silken or soft tofu drained

Juice of 1 lemon

Fresh basil and parsley to taste

1 teaspoon Italian seasoning

3-4 tablespoons olive oil

1/3-cup nutritional yeast

1-teaspoon umeboshi vinegar

2 teaspoons miso paste *Optional

Salt and pepper to taste

For the Ricotta:

Mix all ingredients in a food processor until ricotta like consistency. Adding a little more oil if necessary.

Preparation:

Preheat oven to 375F

  • Saute the onions, and the vegan sausage, in olive oil. Add spinach if desired, then set aside.

  • In a 13X9X3 pan spread one cup of the sauce on the bottom of pan.

  • Layer in order, 4 uncooked lasagna noodles, then one third of the tofu mixture, 1/3 of the sausage mixture, sprinkle with about 1/4 each of the mozarella, parmesan, and cheddar cheeses, and 1 cup of sauce. Repeat two more times.

  • For the final layer, top with 4 lasagna sheets, add remaining sauce and top with remaining cheese.

  • Cover with foil; bake for 25 minutes, uncover and bake 5 more minutes. Let rest for 15-20 minutes before serving. Enjoy! XO




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