Delicious Recipes III – Triple Layer Lagasna

This wonderful adventure we call “fall” – oh boy can it knock you out?! It is absolute chaos sometimes with homeschooling, trying/failing keeping the house clean, sports, music, catechism, and everything combined with my honeys busy schedule…woa! I know you’re right there with me and barely have time to breathe, Lord give us strength!!
In the midst of the chaos, I have been enjoying some food experimentation!! One has to eat! Why not make it beautiful and delicious!? I bought myself the biggest crock pot I could find, and I have been trying to mostly cook in the early morning or over the weekend and freezing dinner that way…
I made a few versions of veggie lasagna….here they are, and coming soon for your vegan pleasure, curried tempeh and asparagus, and cabbage silly salad!
Vegan Lasagna
Make the whole box of noodles
This recipe will make two nice big pans!
Line up your cooked noodles along the bottom of an olive oiled pan, and add half a jar of marinara, or enough to coat the noodles.
Sauté one large onion chopped with oil for seven minutes or until the onion is slightly browned.
Put the onion you just cooked up on top of any thinly sliced veggie you have handy, I used eggplant and zucchini in one and portobellos and sweet potatoes in another. The key here is nice and thin, or it won’t cook all the way;)
Layer with noodles and more sauce.
Make fake vegan ricotta filling by mashing together 1 block extra firm tofu, one can great northern beans, and the fatty part of a can of coconut milk. Put all of this in a large skillet with 3 crushed garlic cloves, one teaspoon salt, one teaspoon black pepper, and a healthy sprinkle of basil and garlic salt. Mash with a potato masher. This will be your next layer. Spread evenly, and then top with another layer of noodles and sauce.
The very top layer I did a nice thick layer of marinara with round zucchini slices to look pretty.
Cook for one hour on 350. Let sit for ten minutes, then enjoy!!
Thanks for all your support, and comment with fun veggie recipes if you’re feeling brave. I would so love to hear your ideas!!








4 Comments on “Delicious Recipes III – Triple Layer Lagasna

  1. Lasagna without dairy- I’m impressed. Our favorite has spinach, mushrooms and carrots, but gooey cheese too. I love the no-boil noodles; they even work with frozen lasagna. Happy cooking!

    • See, I have used the no-boil variety a few times, and it seems like you have to be really intentional about adding enough liquid… Do you just slather with more sauce!? And spinach…hmmm… That makes me want to try dairy free spinach pie!!

      Jesus Rocks!


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