The most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender.
Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients.
1 340g pack plant-based ground
24-oz jar of your favourite purchased pasta sauce
20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking
vegan Parmesan to grate on top
Preheat oven to 375ºF.
Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min.
Stir in the pasta sauce.
Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce.
Cover the pans with foil and bake for 1 hour.
Remove from the oven and let sit for 5 min. to let the Lasagna reabsorb any liquid that has bubbled to the top.
Slice and serve, grating on plenty of Parmesan.
Serves 4.
♥ Becki
Sounds yummy
ReplyDeleteWho’d a thunk it would take me this long to develop a simple and tasty Lasagna recipe? Thank you for commenting! Plus all the best this holiday season!
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