A fun twist on traditional lasagna.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | 16 ounce | package lasagna pasta | ||
| 1 ½ | cups | vegetarian beef crumbles or bulgar meat | ||
| ½ | cup | tofu or vegan ricotta cheese | ||
| ¼ | cup | vegan cheese | ||
| 1 | tablespoon | flour | ||
| 1 | tablespoon | water | ||
| 1 | teaspoon | garlic powder | ||
| ¼ | cup | diced red onion | ||
| 1 | 44 ounce jar | tomato and basil pasta sauce | ||
| 1 | cup | bread crumbs (optional) |
Instructions
- Cook pasta according to package ins ructions. Drain and lay out on a bread board or parchment paper.
- Preheat oven to 350 F.
- Mix beef crumbles, tofu or ricotta cheese, vegan cheese, flour, water, garlic powder, and diced onion in a small bowl.
- Spread a thin layer of pasta sauce down the length of each piece of lasagna pasta.
- Scoop 1 tablespoon of filling onto one end of the lasagna and spread it down the lasagna.
- Finish all of the pieces of lasagna. Pour the extra sauce into the bottom of a casserole dish.
- Roll the finished lasagna pieces in bread crumbs (optional). Place them into the casserole dish and bake for 25 minutes.
Prep Time: 45 minutes Serving Size: 6 servings
