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I told you last week you'd have to come back to get my recipe for Vegan Lasagna, using the Vegan ricotta cheese I made.
Well, here it is! Lasagna is pretty standard when it comes to assembly, but I like to make my own sauce instead of the pre-made kinds which always taste weird to me.
If I had more time and energy I would have used tomatoes instead of canned. I did get the unadulterated sauce though, so it still worked out great. I also love doing it this way because, as you can see, I snuck some extra veggies in there, and nobody was the wiser.
I don't give measurements for the seasoning because
1. I have no idea
2. You do you! Nobody is the same. I love garlicky taste, but I feel like you need the oregano to come through clearly as well. Maybe you disagree with me.
That is ok. That is the fun of homemade sauce my friends.
Now, here is a secret. If you are like me, not vegan, but making vegan things for vegan friends/family members, then follow this tip for regular lasagna. Add Parmesan cheese to your sauce.
I could not find a vegan Parmesan, so Maddy had to go without.
However, she had two servings of this vegan lasagna, and she took the rest of it (as well as the vegan ricotta cheese) home with her.
So, there you go. I'll take two servings as a win and say that this vegan lasagna is delicious.
To make this recipe, you will need the following supplies:
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!