A delicious and hearty lasagna without ever turning the oven on? I'm sold!
Ingredients
1-2 tbsp olive oil
1/2 onion diced
8oz mushrooms, sliced
3 garlic cloves, minced
28oz Italian style diced tomatoes
1/3 cup chopped basil
1/2 cup tomato sauce
2 tsp sugar
1 tsp salt
1/2 tsp black pepper
2 tbps nutritional yeast
8 oz or so of lasagna noodles, roughly broken and cooked
8oz of vegan ricotta, we used kite hill but you can also make it from tofu, recipe here
8oz soft mozzarella, we used Miyokos
1/4 cup of grated parmesan
1/3 cup chopped parsley
Directions
In a large , semi deep skillet heat your olive oil over medium high heat
Add in your onion
Sauté for 2-3 minutes
Add in your mushrooms and cook down for 3 -4 minutes
Add in your garlic and cook for an additional 2 minutes
Add in your crushed tomatoes, tomato sauce and basil
Mix well
Add in your sugar, salt, pepper and nutritional yeast
Cook for roughly 5 minutes
Carefully stir in your prepared lasagna noodles
Fold in your ricotta and mozzarella Cook for 3-5 minutes until cheese starts to melt
Then add in your parmesan and parsley
Stir then turn off heat
Garnish with any additional parsley
Let sit off heat for 5 minutes
Serve and enjoy
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