No Cheese? {Vegan Lasagna}

Vegan Lasagna

Eating a whole-foods plant-based diet so far has been easy.  I eat a lot of salads and smoothies anyway, so I am just having to be more creative with dinner options.  The hubs promised agreed to do the 30 days with me, minus four days – a guy’s golf road trip next week.  I guess I don’t blame him…

His thoughts on this meatless dish?  Lasagna can taste good without cheese!

{Vegan Lasagna}

1/2 package, whole wheat lasagna (such as this)

1 jar pasta sauce (I love Muir Glen Organic)

1 can fire roasted tomatoes, drained (also Muir Glen Organic)

1/2 yellow onion, finely chopped

2 zucchinis, sliced thinly lengthwise

garlic salt

fresh basil

——–

This recipe made a 9 x 9 inch lasagna.  If you want a full-sized 9 x 13 inch pan, double it.

Boil the whole wheat lasagna pasta according to package directions.

Saute the sliced zucchinis until they are just heated through (4-5 minutes).  Season with garlic salt.  Do not over cook.  Set aside.  In the same pan, saute the onion for 2 minutes.  Add the tomatoes until heated throughout.

Layer it all up!  I started with the pasta, then added sauce, then zucchinis, then tomato onion mixture, pasta again, etc.  Repeat until you have used all the ingredients.

Bake for 25 minutes in a 375 degree oven.  Garnish with fresh basil.

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One thought on “No Cheese? {Vegan Lasagna}

  1. Pingback: Healthy Start to the New Year | Beautiful Disasters

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