Earlier this month, the Groundhog predicted 6 more weeks of Winter! Now that we are near the end of February, I guess that leaves us about 4 more weeks of cold weather, snow, and pouring rain. The up side of all the terrible weather is keeping dry and warm with some delicious comfort food. One of my favorite winter treats is lasagna. It is warm and tasty and makes the ice melt outside! This recipe can be made with or without soy meat or cheese. So curl up in your favorite blanket and grub down on some vegan comfort food!
Prep Time: 30 Minutes Bake Time: 40 Minutes Serves: 8
1 Box of Organic Lasagna Noodles
2 Jars of Organic Pasta Sauce (or homemade sauce)
1 Cup Organic Mushrooms
1 Cup Organic Zucchini
1 Cup Spinach
1/2 Cup of Onions
3 Gloves Garlic
2 Cups Crumbled Organic Tofu
3 Tbls of Nutritional Yeast
3 Tbls of Veggie Broth
6-8 Ounces of Vegan Mozzarella Cheese (Vegan Gourmet or Daiya)
2 Tbls Olive Oil
1 tsp Oregano
1 tsp Basil
1 tsp Pepper
1/2 tsp Salt
10 Ounces Vegan Soy Crumbles (optional)
Preheat the oven to 375 F. In a large pot, boil water with a splash of Olive Oil and salt. Once the water is boiling add in the lasagna noodles and boil until firm but not overcooked. Meanwhile cut up all veggies and in a skillet warm up the olive oil, garlic, and onions. Add in the mushrooms and zucchini. In a large bowl mix together the crumbled tofu, oregano, basil, pepper, salt, Nutritional Yeast. Once this is mixed add in the soy crumble, if choosing to use them. Add this mixture and the spinach to the skillet. Cook for ten minutes or until the veggies are a little soft.
In a casserole dish cover the bottom in pasta sauce and sprinkle vegan cheese. Lay down a layer of lasagna noodles and a thick layer of the skillet mix, followed by a layer of noodles, sauce, and cheese. Make several layers until all ingredients are included. Finish with a layer of pasta sauce, cheese, and a dash of nutritional yeast, oregano, basil, and pepper. Place in oven for 40 minutes. Let it stand for at least 10 minutes before serving.