Plant-based Lasagna

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When you think of Lasagna, you think of Ricotta Cheese, yes? The trick to this recipe (along with not using any oil to have a super healthy lasagna) is the plant-based ricotta! How you ask? Watch and see! This is an easy recipe, focusing mostly on combinging the elements.

Plant-based Lasagna by the Silver Chic Chef, Elysabeth Alfano


3 cans tomato sauce with chucks of tomatoes
4-5 heaping teaspoons of tomato paste
1 medium onion, sautéed in mushroom broth (or extra virgin olive oil in you prefer)
5 cloves of garlic,
Fennel seeds, basil, oregano
Fresh spinach
No boil lasagna
1.5 cups pine nuts
1/4 cup soy milk
Vegan Mozzarella Cheese
Fresh basil

Plant-based Lasagna by the Silver Chic Chef, Elysabeth Alfano

Clean Mushroom and slice. For a no-oil lasagna, cover pan in thin layer of mushroom broth and simmer in mushroom broth until all broth is gone. Otherwise, use olive oil.
Clean and de-stem spinach
Slice garlic and chop onion. For a no-oil version of lasagna, simmer together with tomato sauce and paste. Add salt, pepper, fennel seed, basil and oregano.*
Put pine nuts and soy milk in a food processor and blend until a paste.
Slice or grate mozzarella.
In a 7”x11” pan, layer in no boil pasta.
Spread Pine Nuts/Soy Milk paste
Layer on mushrooms
Layer on fresh spinach heavily so it overlaps.
Cover in layer of mozzarella
Cover in layer of seasoned tomato sauce and let fill the whole pan up to the current layer.
Put on new layer of pasta and repeat.
Put on new layer of pasta, pressing down and cover in excess seasoned tomato sauce and a thin layer of mozarella
Cover in tin foil and put on bake sheet to avoid spill over.
Pre-heat oven to 375. Bake for 40 minutes
Take out and let set for 10 with tin foil off.
Layer on fresh basil.
Serve and enjoy. Anything you don’t eat, put in the fridge. Next day leftovers are also great!

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This dish freezes well for dinner parties and left overs!

*If you want to make a “meatier” version, add your favorite plant-based meat (Beyond, Lifelight, etc) OR for the healthier version of a plant-based meat simmer crumbled up tempeh in a 1/4 cup of mushroom broth (or olive oil), a teaspoon of paprika, a tablespoon of soy sauce, and a 1/2 teaspoon of cumin, plus salt and pepper. When fully simmered, soaked in by tempeh, add to tomatoe sauce.

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Plant-based Lasagna by the Silver Chic Chef Elysabeth Alfano

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