Do you love lasagna?
With the changes happening in many families due to the COVID-19 pandemic, having a big meal to feed everyone is a welcome treat.
Some mamas who wanted to help other families started making lasagnas for those in need. Lasagna Love has grown to be a nationwide movement.
Chef Veggie has already begun bringing lasagna to families in need.
It’s easy to sign up to make one and also to receive one. You can also nominate a friend who you think would need a meal.
It’s also possible to sponsor another mama so she can keep making them for families. It costs $15-25 to make a large 9X13 pan, depending on the ingredients.
Chef Veggie is happy to make plant-based lasagna and can also make it with gluten-free noodles and/or nut-free.
If you have questions about the process of signing up or need help making the lasagna, please feel free to reach out to me. I would love to help feed more families in need, especially now during the holidays.
Below is an easy vegan recipe! It really is an adaptable layered meal and you can make it with the ingredients you like. I often make a vegan bechamel (white sauce) one because tomatoes don’t always make me feel good.
Just make sure your layers have a similar thickness…don’t forget the edges and corners. And make sure you have enough sauce for the top to cook the noodles. No one likes crunchy noodles!
Easy Vegan Lasagna
- 9X13 Cassarole Dish or Aluminum pan
- Large Pot for Sauce
- 1 pkg Beyond Meat or use tofu or cooked veggies
- 1 small onion, diced
- 1 28oz can of crushed tomatoes
- 1 24oz can or jar of tomato sauce
- 1 6oz can of tomato paste
- olive oil for cooking onion
- 1 box no boil lasagna noodles or cook curly edge noodles
- 2 pkg vegan mozzarella cheese Violife, Miyokos
- 1 container vegan parmesan Follow Your Heart
- 2 cups grated vegetables or cooked spinach zucchini, yellow squash
- fresh basil for garnish
Making the sauce
- Cook Beyond Meat in a skillet according to package directions, breaking up into small crumbles. When cooked, place cooked crumbles in a bowl for assembly.
- Cook the onion in the same pan that had the Beyond Meat. Add olive oil if necessary.
- Transfer the onion from the skillet into a large pot for the sauce. Add all of the tomato sauce ingredients, making sure to blend the tomato paste in. Heat to a simmer and cook for 45 minutes making sure to stir and not let the bottom burn. If you don't want to make your own sauce, use 2 – 28oz jars of your favorite marinara sauce.
- Preheat the oven to 375 degrees F.
- Take a 9X13 pan and gather ingredients for assembly. This is to make a 4 noodle layer lasagna. Adjust if you have a shallow pan for only 3 noodle layers.
- Cover the bottom of the pan with sauce, about 1.5 cups.
- Place a layer of noodles in the pan. Usually it's 2 next to each other and 1 horizontal.
- Put 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- Then add next layer of noodles, 1 cup sauce, 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- Repeat again: add next layer of noodles, 1 cup sauce, 1/3 of the crumbles, then 1/3 of veggies, then 1/4 of cheese, sprinkle of v parmesan
- This is the final layer of noodles. Cover thoroughly with sauce. If there is sauce left over, save it for serving. My Italian mother-in-law always had extra sauce!
- Cover with aluminum foil and seal around the edges.Bake for 25-30 minutes.
- Remove the foil and top with the remainder of cheese and a sprinkle of v parmesan.Bake for another 25-30 minutes and make sure the vegan cheese is melted nicely.Let cool 10-15 minutes before serving to prevent burnt mouths.
- Garnish with fresh basil!
Lots of Lasagna LOVE,
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