Mama Made Vegetarian Lasagna (with vegan substitutes)

    Mauimama recipe lasagna oregano

    Image Credit: Benedicte Lechrist

    Mauimama recipe lasagna oregano
    Mama Made Vegetarian Lasagna
    Print Recipe
    Sauce: Sauté vegetables in a big pan until translucent add tomatoes and then mix in mushrooms. Add the rest of the ingredients and simmer for 10 minutes. Then taste to see if any adjustments are needed e.g. if too acidic add more coconut sugar, and continue to cook for 15-20 mins. In a bowl mix all Ricotta filling ingredients. Assembling the Lasagna: Ladle out about 1/3 of the tomato sauce into a large casserole dish. On top of the tomato sauce, place a layer of the uncooked noodles. Spread on enough of the ricotta filling to completely cover the noodles. Repeat the entire layering process (sauce, noodles, ricotta) until you come to the top of your pan. Cover the top with the grated mozzarella and nutritional yeast. Cover the dish with foil and place in an oven preheated to 375 degrees. Bake for 50-60 minutes. Remove the foil and continue baking for another 10 minutes, until the mozzarella begins to brown. You might need to kick up the oven temp to 400 degrees if the cheese is just melting and not browning.Remove from oven and allow cooling for at least 15 minutes before serving. Enjoy your food!
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time Passive Time
    90-100 minutes 15 minutes
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time Passive Time
    90-100 minutes 15 minutes
    Mauimama recipe lasagna oregano
    Mama Made Vegetarian Lasagna
    Print Recipe
    Sauce: Sauté vegetables in a big pan until translucent add tomatoes and then mix in mushrooms. Add the rest of the ingredients and simmer for 10 minutes. Then taste to see if any adjustments are needed e.g. if too acidic add more coconut sugar, and continue to cook for 15-20 mins. In a bowl mix all Ricotta filling ingredients. Assembling the Lasagna: Ladle out about 1/3 of the tomato sauce into a large casserole dish. On top of the tomato sauce, place a layer of the uncooked noodles. Spread on enough of the ricotta filling to completely cover the noodles. Repeat the entire layering process (sauce, noodles, ricotta) until you come to the top of your pan. Cover the top with the grated mozzarella and nutritional yeast. Cover the dish with foil and place in an oven preheated to 375 degrees. Bake for 50-60 minutes. Remove the foil and continue baking for another 10 minutes, until the mozzarella begins to brown. You might need to kick up the oven temp to 400 degrees if the cheese is just melting and not browning.Remove from oven and allow cooling for at least 15 minutes before serving. Enjoy your food!
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time Passive Time
    90-100 minutes 15 minutes
    Servings Prep Time
    4-6 people 20 minutes
    Cook Time Passive Time
    90-100 minutes 15 minutes
    Ingredients
    Tomato Sauce (use organic when you can)
    Ricotta filling
    • 32oz ricotta cheese To make this vegan, use medium tofu, strained and mashed with a fork until it resembles ricotta. Add nutritional yeast and season to taste.
    • 1 egg Vegans can skip this step.
    • 4oz grated parmesan Or vegan equivalent.
    Pasta
    Topping
    • 4oz grated mozzarella Vegans - white rice “cheese” works as a great substitute and or nutritional yeast.
    Servings: people
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    Scarlet Wells C.N.C. is a nutritional consultant and Health Counselor, as well as a freelance writer and a mother of two rambunctious boys, Kaleo and Quinn. Scarlet is the founder of Intuitive Wellness Inc and is a certified nutritionist specializing in women’s and children’s health and weight management. She has an extensive background in nutrition and preventative care including blood analysis. Check her out at www.intuitivewellnessinc.com and contact her for a FREE initial consult - scarlet@intuitivewellnessinc.com (808) 280-8046

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