Easy, Vegan-Friendly Lasagna

Growing up, my mom would make her famous lasagna at every special occasion and it was so good. After going vegan, I had to give that up and I have missed it ever since. Well, finally I have come up with a vegan-friendly recipe that is just as delicious! I’m so happy to participate in the lasagna family dinners again!

Also – It’s officially Christmas week and if you’re planning on having a holiday dinner, this lasagna makes a great vegan-friendly option!

INGREDIENTS: 

6 lasagna noodles (for a 9×9 baking dish, 3 layers)

1 bag of Meatless Crumbles

1 jar of your favorite marinara sauce

1 garlic clove

1 cup chopped kale

1 bag of Daiya dairy-free mozzarella

2 tbsp olive oil

salt, pepper, garlic powder, and onion powder to taste

RECIPE:

– Preheat oven to 350 degrees.

– Cook the noodles, drain and set aside.

– Cook Meatless Crumbles in a large skillet as directed on package. Season with salt, pepper, garlic powder and onion powder to taste.

– Add marinara sauce to skillet with Meatless Crumbles, and stir to combine.

– Heat 2 tbsp of olive oil in a large skillet on medium heat.

– Mince garlic and add to skillet. Cook 2-3 minutes, until fragrant.

– Add chopped kale and cook for 3-5 minutes, stirring frequently, until leaves turn bright green.

BUILD THE LASAGNA:

– Add one layer of sauce mixture to bottom of 9×9 baking dish.

– Line lasagna noodles into the pan, cut as necessary to fit. (This usually takes two whole noodles)

– Add another layer of sauce to entirely cover the noodles.

– Sprinkle on 1/3 of cooked kale.

– Sprinkle on mozzarella cheese, covering the entire layer.

– Repeat this process two more times to achieve three complete layers of lasagna. 

COOK THE LASAGNA:

– Bake lasagna in the oven for 20-25 minutes, until cheese is melted and sauce is bubbling. – Let cool for 5 minutes before eating. 

And that’s it!! Enjoy! 🙂

If you try the recipe, leave a comment below and let me know what you think! Are there more vegan recipes you’d like to see?

- Stephanie