Its freezing outside, so my fiance and I wanted to make a yummy, hearty, cruelty-free meal that will be perfect for lunches all week.
I was able to use some of my favorite, #vegan products: #daiya cheese, #tofurkey italian sausages, vegan ricotta "cheese", and brown rice pasta.
Preheat your oven to 350 degrees.
Get your 9x13 lasagna dish ready for assembly.
First, cook the lasagna noodles according to the package- 13 minutes, then drain and let the noodles cool.
As the noodles cook, sautee a tablespoon of garlic, 1/2 diced white onion, and 2 tofurkey italian sausage links (cut in 1/4's) till tender.
As the onion, sausage, and garlic cook down, make the "ricotta".
Use one 16 oz container of tofu- silken or firm, 2 teaspoons of garlic powder, 2 teaspoons of black pepper, 1 teaspoon of salt, and about 2 tablespoons of any fresh (or dried) herbs you like- I used dried oregano and basil (1 tbsp each). Pulse together in a food processor until very smooth.
Next, add 8 stalks of dark green kale (chopped into bite sized pieces) and a can of organic, vegan tomato sauce (or make your own: tomatoes, garlic powder, diced onion, oregano, basil, salt, and pepper). Let the sauce come to a boil.
Pour a light layer of tomato sauce in the bottom of your lasagna dish so that your noddles won't stick.
Next lay 3 noodles down, then scoop 1/3 of the ricotta on top, evenly spreading the mixture. Next, add 1/3 of the tomato sauce. Then lay 2 pieces of Daiya provolone cheese.
Continue the layering process: 3 noodles, ricotta, tomato sauce, Daiya cheese. Make 3 layers. The last layer should use 3/4 slices of Daiya cheese on top, as well as oregano and basil sprinkled on top.
Bake the lasagna for 30 minutes. Then let it rest for at least 5 to cool- serve hot and enjoy!