Serves 5 *very easy to make*
6 lasagna pasta sheets cooked 1 minute shy of al dente
225g diced cremini mushrooms
340g meatless mince also known as veggie mince or veggie ground(plant-based minced meat)
280g diced bell peppers (yellow,red,orange)
400g firm tofu
400g shredded vegan cheese
650ml marinara sauce
130g diced white onion
3 garlic cloves, minced
3 tbsp nutritional yeast
2 tbsp dry oregano
2 tsp salt
2 tsp black pepper
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1️⃣In a large container, crumble the tofu with your hands until it looks like feta, season with 1 tbsp oregano,3 tbsp nutrition yeast,1 tsp salt and 2 tbsp red wine vinegar. Seal container and shake.
2️⃣In a large skillet, sauté onions,garlic, bell peppers,mushrooms until fragrant then add in veggie mince and cook per package instructions.
3️⃣Mix in the remaining 1tsp salt, 1 tbsp oregano, black pepper, marinara sauce and allow to cook together for 5 minutes.
4️⃣In a 9×6” baking dish, assemble the lasagna in this order: veg sauce, feta, cheese, 3 sheets of pasta, veg sauce, pasta, sauce, cheese
5️⃣Cover the baking dish with foil & bake in the oven on the middle rack for 40 minutes at 375F then remove the foil and boil on high heat for 3-5 minutes.
*Enjoy with vino