EQUIPMENT
- 1 dutch oven or non stick pot
INGREDIENTS
ONE POT LASAGNA
- 6 lasagna sheets
- 10 oz vegan meat replacement
- 2 heaping tbsp tomato paste
- 32 oz crushed tomatoes
- 32 oz vegetable broth or water
- 1 cup creamy plant milk plain and unsweetened
- 1 medium sweet onion finely diced
- 3 large garlic cloves minced
- 1 carrot
- 1 celery stalk
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp crushed fennel seeds optional
- Salt to taste
CHEESY SAUCE
- 1 heaping tbsp vegan butter
- 1 heaping tbsp all-purpose flour
- 1 tbsp tapioca starch optional
- 1 cup creamy plant milk plain and unsweetened
- 1 tbsp white wine vinegar
- 1 tbsp nutritional yeast
- 1 tsp garlic and onion powder each
- Salt to taste
INSTRUCTIONS
ONE POT LASAGNA
- Finely dice onion, carrot and celery, and mince garlic.
- Heat up a dutch oven (or non stick pot or deep sauté pan), cook vegan meat until browned and crumbly, then set aside.
- Add olive oil to the pot, and sauté diced vegetables for 10 minutes until fragrant and softened, then add meaty crumbles back to the pot.
- Add tomato paste, stir for a minute or two until it begins to darken.
- Add crushed tomatoes, plant milk, broth/water, herbs, and salt to taste.
- 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.
CHEESY SAUCE
- Melt vegan butter in a small pot over medium heat.
- Stir in all purpose flour, tapioca starch nutritional yeast, onion and garlic powder, and whisk for a minute.
- Stir in plant milk and vinegar, and keep stirring over medium heat until everything is smooth and bubbly.
- Season to taste with salt.
- Drop dollops of the sauce over the lasagna, and enjoy!
- Optional: Top with fresh basil and oregano before servin.
