Creamy One Pot Lasagna
6 lasagna sheets
10 oz vegan mince *
2 heaping tbsp tomato paste
32 oz can crushed tomatoes
32 oz vegetable broth or water
(simply use tomato can 👆🏼 to measure)
1 cup unsweetened plant milk (I like extra creamy oat milk)
1 medium sweet onion
3 garlic cloves
1 small carrot
1 celery stalk
1 tbsp olive oil
2 tsp Italian seasoning
1 tsp dried basil
1 tsp paprika
1/2 tsp crushed fennel seeds
Salt and pepper to taste
Finely dice peeled/washed onion, garlic, carrot and celery.
Heat up a small dutch oven (or non stick pot or deep sauté pan), cook vegan mince until browned and crumbled, then set aside.
Add olive oil, and sauté diced vegetables for 5-10 minutes until fragrant and softened, then add mince crumbles back to the pot.
Add tomato paste, stir for a minute, then add crushed tomatoes, plant milk, broth/water, herbs, and spices.
Break lasagna sheets in 2-3 pieces, add them to the pot, and bring everything to a boil.
Simmer for 20 minutes, stirring occasionally, or until pasta is al dente.
Top with fresh herbs (basil, oregano) and vegan cheese (I used a homemade cheese sauce).
You can also use Tofu or TVP instead of a vegan meat replacement. If using tofu, crumble it and use an additional 1/2 tbsp of olive oil to brown it.
When using TVP simply add it to the simmering process, and add extra fluid as needed.
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