This recipe was created by a non-Vegan without using processed lasagna noodles, in turn creating a gluten-free dish. This is a true plant-based lasagna that will leave you wondering why you even use real pasta noodles in the first place! In the colder months with people being less active, it’s more important to have delicious meals that will fill you up without feeling guilty about over-eating. The great thing about this dish is that you can eat as much as you want to, because it is 100% veggies! It’s perfect for a cold winter night and it also produces lovely left-overs.
Ingredients
- 2 zucchini
- 1 squash
- 1 lb Beyond Beef
- 24 oz of marinara sauce
- 1/4 onion
- 1 lb tofu
- 1/2 container of plant based cheese spread ( I use Plant Perks Garlic and Herb spread)
- 1 package of dairy free mozzarella cheese ( I use Dayia )
- 1/2 cup Vegan parmesan
- heaping teaspoon of minced garlic
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon of Italian seasoning
- 1 tablespoon of garlic powder
- red chili pepper flakes to taste
- chopped basil for topping
Cooking Directions
- Preheat oven to 375
- Using a long side of a grater, (see pic below for what to use ) slice your zucchini and squash into long noodle like strips.
- Drain tofu.
- Using a food processor or blender, blend the tofu to make it into a smooth / spreadable consistency.
- In a small bowl mix the tofu, plant based cheese spread, garlic, salt and pepper, 1/3 of the mozzarella cheese and 1/4 cup of parmesan to make your fake ricotta replacement.
- Over medium-high heat, cook your beyond beef, onion and season with salt, pepper, Italian seasoning and garlic powder.
- Stir in the marinara sauce and cook for a few more minutes.
- In a 8X8 square baking pan, layer the veggie noodles across the bottom and sides, followed by your cheese spread and then your meat mixture.
- Repeat this process 3 times.
- Top off your baking dish with the remainder of your mozzarella cheese.
- Bake covered with foil for 25 minutes.
- Uncover and bake for another 20 minutes.
- Turn temperature up to broil and broil for 5 minutes to get the cheese melted and the lasagna golden brown.
- Top with shredded basil and more parmesan cheese.
