Hey Guys! What is your favorite comfort food? Lasagna is my go to, especially around the holidays! I was craving my mom’s famous lasagna the other day but I ran into two problems. First, I didn’t know how to make lasagna. In fact , I’ve always avoided learning how to make it. Second, my mom’s lasagna is not vegan. She makes it the traditional way but with a West Indian/Italian fusion of herbs and spices. Well, I decided to take a leap of faith and not only make lasagna for the 1st time but to also make it 100% PLANT BASED!
While on a Whole Foods run I stumbled across these Organic Green Lentil Lasagna sheets from Explore Cuisine. They are non gmo, gluten-free, kosher and vegan which is awesome. Get this, they’re also NO BOIL. I realized that little tid bit as I opened the box and had a pot of water ready to boil. These sheets are loaded with plenty of plant-based protein (11g per serving). Ingredients include: organic green lentil flour, pea flour and organic brown rice flour.
I stuck to marinara as my sauce because it’s easy and hard to mess up. As far as cheeses, I used Kite Hill‘s Almond Milk based Ricotta as my filling. This was my 1st time trying their ricotta and it was DELICIOUS! I’ve never been a huge fan of traditional ricotta cheese. The taste and texture were always an issue for me. Bell peppers, onion, Field Roast Italian Sausage, baby spinach leaves and fresh basil rounded out the remaining filling of this hearty vegan lasagna.
I topped my vegan lasagna with Field Roast Creamy Original Slices. I love these slices on my sandwiches and as a snack alone so it was a no brainer for me. They melted beautifully and reheat very well! Last, I garnished with basil leaves and homemade vegan parmesan cheese. That’s it! Simple right?
You can alter this vegan lasagna recipe to your liking but this on the whim version gave my belly all the feels! Let me know if you try it! Tag me on Instagram @HealthyHairToToe. You can also search more plant-based food inspo under #HH2TEats 🙂