Growing up, my mom would make her famous lasagna at every special occasion and it was so good. After going vegan, I had to give that up and I have missed it ever since. Well, finally I have come up with a vegan-friendly recipe that is just as delicious! I’m so happy to participate in the lasagna family dinners again!
Also – It’s officially Christmas week and if you’re planning on having a holiday dinner, this lasagna makes a great vegan-friendly option!
Easy, Vegan-Friendly, Lasagna Recipe
INGREDIENTS:
6 lasagna noodles (for a 9×9 baking dish, 3 layers)
1 bag of Boca Meatless Crumbles
1 jar of your favorite marinara sauce
1 garlic clove
1 cup chopped kale
1 bag of Daiya dairy-free mozzarella
2 tbsp olive oil
salt, pepper, garlic powder, and onion powder to taste
RECIPE:
– Preheat oven to 350 degrees.
– Cook the noodles, drain and set aside.
– Cook Boca Meatless Crumbles in a large skillet as directed on package. Season with salt, pepper, garlic powder and onion powder to taste.
– Add marinara sauce to skillet with Meatless Crumbles, and stir to combine.
– Heat 2 tbsp of olive oil in a large skillet on medium heat.
– Mince garlic and add to skillet. Cook 2-3 minutes, until fragrant.
– Add chopped kale and cook for 3-5 minutes, stirring frequently, until leaves turn bright green.
BUILD THE LASAGNA:
– Add one layer of sauce mixture to bottom of 9×9 baking dish.
– Line lasagna noodles into the pan, cut as necessary to fit. (This usually takes two whole noodles)
– Add another layer of sauce to entirely cover the noodles.
– Sprinkle on 1/3 of cooked kale.
– Sprinkle on mozzarella cheese, covering the entire layer.
– Repeat this process two more times to achieve three complete layers of lasagna.
COOK THE LASAGNA:
– Bake lasagna in the oven for 20-25 minutes, until cheese is melted and sauce is bubbling.
– Let cool for 5 minutes before eating.
And that’s it!! Enjoy! 🙂
If you try the recipe, leave a comment below and let me know what you think! Are there more vegan recipes you’d like to see?
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XO, Stephanie