By Sergio Abreu
SA Vegan & Gluten Free Meat Lasagna
17 steps
Prep:30minCook:35min
Make sure to cook the pasta in parts and never overlapping sheets. They stick together and cannot be separated
Updated at: Mon, 22 Jul 2024 02:08:16 GMT
Nutrition balance score
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Ingredients
9 servings
Cheese Layer
Nut Ricotta
Brazil & Cashew, from Milam
0.5 pintcream cheese
1egg
3 TbspParmesan Cheese
Plant, Based
½ cupAlmond Milk
3Herb Pesto Raw Vegan
from
Plant-Based Meat Sauce
1 TbspOlive Oil
to cook pasta sauce
½ cupMushrooms
½ cupOnions
2 TbspGarlic Salt
1 Tbsporegano
1 Tbspbasil
1 tspgarlic
Plant-Based Meat
1 bottleChili Arrabbiata Pasta Sauce
Calabrian
Pasta
14 sheetslasagna noodles
Salt
to cook Pasta
1 TbspOlive Oil
to cook pasta
1 bagMozarella Cheese
Cauliflower Garlic sticks
Instructions
Meat Sauce
Step 1
Heat Olive Oil
Step 2
Cook Mushrooms and onions until soft and translucent
Step 3
Add Garlic, Garlic salt, oregano, and basil
Step 4
Add Calabrian Chili Arrabiatta Pasta Sauce and cook for 5 minutes
Cheese Sauce
Step 5
Mix Brazil & cashew Nut Ricotta, cream cheese, Parmesan cheese, egg, and Pasto sauce and blend with hand mixer
Pasta
Step 6
Heat 14 sheets of pasta in boiling water with olive oil and salt for 3 minutes
Lasagna
Step 7
Add pasta sauce to bottom of 9 inch square pan
Step 8
Add 1 later of pasta
Step 9
Add 1 layer of cheese mix
Step 10
Add 1 layer of Pasta
Step 11
Add 1 layer of meat sauce
Step 12
Repeat all steps 2 more times (9 layers total)
Step 13
Add 1 bag Vevan mozarella cheese to the top
Step 14
Bake Lasagna for 30 minutes at 350 degrees F
Step 15
Increase temp to Broil (500 degrees) and cook for 5 more minutes until cheese is brown
Step 16
Remove from oven and let rest for 10 minutes
Step 17
Cut into 9 pieces and serve with Garlic. Cauliflower Bread
Notes
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