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Vegan Lasagna

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 people

Equipment

  • Food Processor

Ingredients

  • 1 Package of Oven Ready Lasagna Noodles
  • 1 Medium Onion Finely Chopped
  • 1 Cup Mushrooms
  • 1/2 Cup Carrots
  • 3 Cups Broccoli
  • 1 Head of Garlic , Minced
  • 1 Tsp Salt
  • ½ Tsp Pepper

Sauce

  • 4 Cups Non Dairy Milk, Unsweetened
  • ¼ Cup Nutritional Yeast
  • 4 Tbsp All- Purpose Flour
  • ⅓ Cup Water
  • 1/2 Tsp Italian Seasoning
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper

Instructions

  • Preheat oven to 425°
  • Pulse mushrooms, carrots, and broccoli in food processor until finely chopped.
  • Heat a large skillet over medium-high heat. Add olive oil to pan and swirl to coat.
  • Add onion to pan and saute about 4 minutes. Now add mushrooms carrots and broccoli to pan. Saute another 5-7 minutes until slightly golden.
  • Mix in minced garlic, salt and pepper and saute another 2 minutes. Remove from heat.
  • Heat 4 cups of non-dairy milk in medium saucepan over medium heat with Italian seasoning and nutritional yeast. Bring to boil and remove from heat.
  • Mix 1/3 cup of water with flour in small bowl. Return pan back to medium heat and slowly whisk in flour mixture until blended. Bring to a boil; reduce heat and simmer for approx. 5 minutes, constantly stirring. Remove from heat and stir in salt and pepper.
  • Coat your 13 x 9 ceramic or glass baking dish and spread 1/3 cup of milk mixture on bottom of dish.
  • Arrange 3 noodles over the milk mixture, spread vegetable mixture over noodles and pour 1/2 cup of milk mixture over vegetables. Repeat layers, ending with noodles. Pour your remaining milk mixture on top over noodles.
  • Bake at 425° for 30 minutes. After 30 minutes, if you would like to top with vegan cheese, sprinkle 1/4 cup over top and broil for 2 minutes until light golden brown.
  • Enjoy!