Michelles Vegan Lasagna Recipes
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Vegetarian Lasagna
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Vegetarian Lasagna
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Vegetarian Lasagna
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Vegetarian Lasagna
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
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