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easy One Pot Lasagna
easy One Pot Lasagna

easy One Pot Lasagna
easy One Pot Lasagna
Source
Ingredients:
1
Servings
  • 1
    item
     lasagna in a window
  • 6
    item
     lasagna sheets
  • 1
    item
     10oz vegan meat replacement
  • 2
    item
     heaping tablespoons tomato paste
  • 32
    oz
     crushed tomatoes
  • 32
    oz
     vegetable broth or water
  • 240
    ml
     creamy plant milk, plain and unsweetened
  • 1
    item
     medium sweet onion finely chopped
  • 3
    item
     large cloves of minced garlic
  • 1
    item
     carrot
  • 1
    item
     celery stalk
  • 1
    tbsp
     olive oil
  • 2
    tsp
     italian seasoning
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     crushed fennel seeds, optional
  • 1
    item
     salt to taste
  • 1
    item
     cheese sauce
  • 1
    tbsp
     vegan butter
  • 1
    tbsp
     all-purpose flour
  • 1
    tbsp
     tapioca starch optional
  • 1
    tbsp
     white wine vinegar
  • 1
    tbsp
     nutritional yeast
  • 1
    tsp
     each garlic and onion powder
easy One Pot Lasagna
Instructions:
  1. Finely chop the onion, carrot and celery, and mince the garlic.
  2. Heat a Dutch oven (or nonstick pot or deep sauté pan), cook the vegan meat until browned and crumbly, then set aside.
  3. Add olive oil to the pot and sauté the chopped vegetables for 10 minutes until fragrant and soft, then add the meaty pieces back to the pot.
  4. Add the tomato paste, stir for a minute or two until it starts to thicken.
  5. Add crushed tomatoes, plant milk, broth/water, herbs and salt to taste.
  6. Cut the lasagna leaves into 2-3 pieces, add them to the pot and bring everything to a boil.
  7. Cook, stirring occasionally, or until pasta is al dente, 20 minutes.
  8. Melt the vegan butter in a small saucepan over medium heat.
  9. Mix all-purpose flour, tapioca starch nutritional yeast, onion and garlic powder and whisk for a minute.
  10. Stir in the plant milk and vinegar and continue stirring over medium heat until everything is smooth and bubbly.
  11. Season with salt.
  12. Drop some of the sauce on the lasagna and enjoy!
  • 1
    item
     lasagna in a window
  • 6
    item
     lasagna sheets
  • 1
    item
     10oz vegan meat replacement
  • 2
    item
     heaping tablespoons tomato paste
  • 32
    oz
     crushed tomatoes
  • 32
    oz
     vegetable broth or water
  • 240
    ml
     creamy plant milk, plain and unsweetened
  • 1
    item
     medium sweet onion finely chopped
  • 3
    item
     large cloves of minced garlic
  • 1
    item
     carrot
  • 1
    item
     celery stalk
  • 1
    tbsp
     olive oil
  • 2
    tsp
     italian seasoning
  • 1
    tsp
     dried basil
  • 0.5
    tsp
     crushed fennel seeds, optional
  • 1
    item
     salt to taste
  • 1
    item
     cheese sauce
  • 1
    tbsp
     vegan butter
  • 1
    tbsp
     all-purpose flour
  • 1
    tbsp
     tapioca starch optional
  • 1
    tbsp
     white wine vinegar
  • 1
    tbsp
     nutritional yeast
  • 1
    tsp
     each garlic and onion powder
1
Servings
0

Finely chop the onion, carrot and celery, and mince the garlic.

Heat a Dutch oven (or nonstick pot or deep sauté pan), cook the vegan meat until browned and crumbly, then set aside.

Add olive oil to the pot and sauté the chopped vegetables for 10 minutes until fragrant and soft, then add the meaty pieces back to the pot.

Add the tomato paste, stir for a minute or two until it starts to thicken.

Add crushed tomatoes, plant milk, broth/water, herbs and salt to taste.

Cut the lasagna leaves into 2-3 pieces, add them to the pot and bring everything to a boil.

Cook, stirring occasionally, or until pasta is al dente, 20 minutes.

Melt the vegan butter in a small saucepan over medium heat.

Mix all-purpose flour, tapioca starch nutritional yeast, onion and garlic powder and whisk for a minute.

Stir in the plant milk and vinegar and continue stirring over medium heat until everything is smooth and bubbly.

Season with salt.

Drop some of the sauce on the lasagna and enjoy!

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