My Favorite Lasagna
We had an urge for vegan lasagna but never expected it would turn out to be our favorite lasagna of all time. This recipe is so good I would honestly prefer it over the animal fat version hands down. Oh my goodness, it is just so yummy! Then again, maybe that's a Vegan Thing!
Yummy Pasta Sauce
- 1 medium to large onion, diced
- 4 cloves fresh garlic, minced
- 3 to 4 Tbsp raw coconut oil
- 8 ounces fresh portebella mushrooms, pulse or dice to crumbles
- 2 14 ounce jars pizza sauce (Whole Foods 365)
- 1/2 to 1 can diced fire roasted tomatoes with medium green chilies
- 1 can regular diced tomatoes
- 1/4 fine ground Himalayan pink salt
- 1-1/2 tsp dried basil
- 1-1/2 tsp sweet parika, ground
- 1-1/2 tsp onion powder
- 1-1/2 tsp garlic powder
- 1-1/2 tsp dried parsley
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper
- 1 to 2 tsp maple syrup
- 2 packages Chao cheese slices, black pepper herb
- 1/5 package Daiya cheese, Harvarti Jalepeno, shredded
- 1 handful fresh spinach, or basil, chopped
- 1 package lasagna noodles, cooked as directed on package
Directions
- Saute onion and garlic in coconut oil.
- Add portebella mushrooms and cook to blend 2 to 3 minutes
- Sprinkle herbs on top of mixture and stir to incorporate.
- Add pizza sauce and tomatoes and cook to blend.
- Add harvarti jalepeno cheese to sauce and stir to blend and melt cheese.
- Layer half cooked noodles in a 9×13 glass baking dish and top with one half the sauce
- Sprinkle with chopped spinach or basil pieces across the top of the dish.
- Layer slices of one package Chao cheese on top.
- Repeat with remaining noodles, sauce and second package of cheese overtop.
- Use a microplane to shred additonal Daiya Harvarti Jalepeno cheese on top, if desired.
- Bake at 375 degrees until bubbly and hot.
- Cool, slice into desired pieces and serve hot or freeze for future servings.
Nibble on This! 