This is a family favorite here at the Dieb residence and it’s time I shared it with you all. As a disclaimer: I made a vegetarian lasagna using Morning Star Veggie Grillers Crumbles which have soy. But you can buy the Gardein Beefless Grounds that are vegan! So, let me show you how to make this delicious dinner recipe!
Yields: 4
Portion: 1 bowl
Prep time: 1 hour
Total time: 2 hours
This recipe is dairy free and vegetarian.
Ingredients:
Box of lasagna (GF optional
Bag of corn kernels
6 oz can of mushrooms
1 red bell pepper
Beef-less ground meat
Extra virgin olive oil
Salt
6 fresh garlic cloves
Parsley to top off
1 pint tomato sauce
1Garnish with finely chopped fresh parsley
Instructions:
1. First, have the oven preheated to 400.
2. First, line the lasagna in a deep glass bakeware with warm water, add a dash of salt, and a ½ TSP of olive oil. Make sure the water is floating above the lasagna. Leave that on the side for 1 hour.
3. Next, mince the garlic and finely dice ½ red bell pepper and the canned mushrooms.
4. Now, grab a large-sized frying pan, turn to medium heat and add 3 TBSPs cup of olive oil and the minced garlic.
5. Once you can smell the garlic add the red bell pepper, mushrooms, and ½ cup of corn kernels and sauté for 5 minutes.
6. Next, add the bag of beef-less grounds and sauté again for 5 minutes.
7. Now, add the 1 pint of canned tomato sauce and salt well. In that same can of tomato sauce add ½ cup of water and pour into the frying pan. Let it simmer for another 5-10 minutes. Taste test for any salt.
8. Now, grab a baking pan that will fit the lasagna. Using that sauce you just made in the frying pan, begin layering.
9. Start with an even layer of sauce, then, gently grab the lasagna strips and layer on top of sauce. Then layer the sauce and the lasagna strips again, repeat until you run out of lasagna. You should top the pan off with any of the remaining sauce.
9. Bake the lasagna for 15-20 minutes. Once it’s done feel free to top with parmesan if you aren't dairy free. Garnish with fresh parsley. Enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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