Not Your Typical Vegan Lasagna

One lovely day, my family decided to make lasagna with dairy-filled cheese and ground turkey. My heart ached, okay, I’m dramatic, but I too wished I could have enjoyed the lasagna.

A few days later, I decided to try creating my own with vegan ingredients.

Ingredients

• 8 Barilla Lasagne, Whole Grain Sheets
• 1 Can of Trader Joe’s Tomato Sauce
• 1/4 Red Bell Pepper
• Gardein’s Beefless Ground
• Trader Joe’s Almond Mozzarella Style Shreds
• Half of Trader Joe’s Sweet Potato Ribbons
• 1 Onion
• 1-2 Garlic Cloves
• 2 tablespoons of Olive Oil
• Basil, Oregano, Sea Salt, Pepper, Garlic Powder, Crushed Red Pepper Flakes (optional)

Time: 1 hour / 4-5 servings

Steps

Beefless Meat

1. Finely chop onion and garlic
2. In a medium pan, begin to cook half of the Gardein’s Beefless Ground
3. Once defrosted and broken up, add all of the chopped garlic and half of chopped onion
4. Season with sea salt, pepper, and garlic powder to your liking
5. Lower heat, let simmer and stir until full cooked
6. Preheat the oven to 350 degrees

Barilla Lasagne

1. Add water and 2 tablespoons of olive oil to a large pot
2. Bring to a vigorous boil
3. Add 8 sheets of Barilla Lasagne, Whole Grain
4. Boil for 8-10 minutes

Tomato Sauce

1. Chop 1/4 of Red Bell Pepper
2. On medium heat, add Trader Joe’s Canned Tomato Sauce to a small or medium pot
3. Add 1/2 cup of water
4. Season with basil, oregano, sea salt, garlic powder, and crushed red pepper flakes to your liking
5. Add chopped red bell pepper

Sweet Potato Ribbons

1. Lightly season half of the sweet potato ribbons with salt & pepper
2. Pop into oven for 10 minutes

FINALE

1. Drain cooked lasagne
2. Grab a clean baking pan
3. Using a large spoon, distribute a thin layer of tomato sauce
4. Use two sheets of Barilla Lasagne, Whole Grain
5. Add another layer of tomato sauce
6. Top with layer of beefless ground, sweet potato ribbons, and Trader Joe’s Almond Mozzarella Style Shreds
7. Repeat steps 4-6 until lasagna is filled to the top of baking pan