Friday, January 3, 2014

Vegan Baked Lasagna

Italian food is just plain good.  Vegan Baked Lasagna is so easy it was on the table in just 30 minutes.  This is a one dish serving so double up if you need to.  I used a 3 X 3 corning ware baking dish.  Any sort of ramekin will work just fine. 

1 18" uncooked Lasagna

2 Cups Hunts Pasta Sauce w/Mushroom
2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 1/2 onion powder
1 tsp. pepper
1 1/2 Cups Boca Crumbles

8 0z pkg. Daiya Mozzarella Cheese

Boil Lasagna in hot water about 10 minutes until soft, but not done.  Remove from heat and lay flat on a cutting board.

Heat Pasta Sauce in cooking pan and add the next four seasonings.  Let simmer for five minutes and add Boca Crumbles.  Leave simmering on stove while slicing lasagna into four equal pieces (4.5 inches apiece).

Coat a single serving baking dish with a fine hint of olive oil.  Place two of the Lasagna slices on the bottom of the pan.  Place 1/2 of the pasta sauce over the noodle and sprinkle with a generous amount of cheese.  Place the remaining two noodles on top and continue with remaining layers.  Bake in a 400 degree oven for 20 minutes of until the pasta is completely tender when tested by sticking a sharp knife through the middle.  Serve with French toast (see below)_

2 Potato Rolls
2 TBS Earth Balance Butter
1 TBS Garlic Powder

Heat oven to broil.  Melt butter in microwave and quickly stir in garlic.  Brush butter on rolls and place in heated oven for 30 seconds to 1 minute until golden brown.

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