Tonight is vegan lasagna night in my house! My kids love it! Here is the recipe!
One 16 oz box of eggless wheat lasagna noodles
24 oz of tomato sauce (I use my own that I have canned & I will give that recipe later)
2 tbs of raw garlic
About 20 basil leaves
Several sprigs of oragono
2 tomatoes sliced thin
2 bell peppers sliced into rings
One red onion sliced into rings
2 large zucchini sliced long ways into thin slices
3 cups of raw spin inch
About 12 mushrooms sliced
preheat oven to 350
First prepare the noodles as in struckws on the box. Once noodles are cooked you can begin to layer in a 9 x13 inch dish.
First place noodles so the bottom of the dishes covered. Next place mushrooms, tomato slices, spinich, Zuchini slices , bell pepper slices and onion slices. Place them so there is a layer of each. Then spread a layer of tomato sauce on top. Sprinkle 1/3 of the garlic on top of sauce, along with some of the oragono and basil leaves.
Repeat the layering process. After the second layering process is done place noodles on top and then place only tomato sauce sprinkled with the garlic, basil, and oragono.
Place in the oven for 30- 35 mins.
My kids love this! If you are missing out on the cheese there are lots of wonderful vegan cheese, vegan mozzarella would be the best to use. If you like salted food you may add salt to the veggies in-between the layers.
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