Hearty Zuccini and Kale Lasagna - Vegan
A great healthy and hearty lasagna. I initially created it when I had been given a lot of produce and I needed to use before it went bad!
Hearty Zuccini and Kale Lasagna - Vegan
A great healthy and hearty lasagna. I initially created it when I had been given a lot of produce and I needed to use before it went bad!
Cooking Instructions
- 1
Put quarter cup of olive oil in pan and add minced garlic, let cook till slightly browned.
- 2
Put in tomatoes, let cook down till thick ~ 30 minutes
- 3
Add basil, salt, pepper and oregano in as tomatoes cook down.
- 4
In separate pan, cook mushrooms and plant based meat until browned. Season with garlic salt and pepper.
- 5
In another pan, sauté Zuccini in olive oil and season with garlic salt and pepper. Cook until browned slightly and softer.
- 6
In a pot, add chopped kale rubbed in olive oil and small amount of water. Let kale cook down till soft.
- 7
Add Zuccini to base of lasagne pan around 8’ by 8’. Put plant based cheese on top of Zuccini.
- 8
Mix kale with sauce once cooked down, layer on top of cheese.
- 9
Add pasta sheet on top.
- 10
Add plant based meat and mushroom mix, add cheese, and add kale/tomato sauce.
- 11
Add pasta on top, add layer of tomato paste and then another layer of pasta.
- 12
Add one more layer of tomato paste and then add layer of bread crumbles, cheese and garlic salt mixed together.
- 13
Throw in oven at 325 degree for 30-40 minutes, let cool and enjoy!
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