Lasagna

This is the best lasagna I’ve ever made (ever ever), it is just fantastic. It was posted by Plantcrazii

This is the reel.

I’m very nervous of this reel disappearing so I’m writing it out! Very slightly adjusted and with notes.

• 6 lasagna noodles- cooked (I’d recommend a few more). Cooked a little shy of al dente
• 225g mushrooms chopped
• 350g beyond meat or any minced veggie meat
• 280g Bell Pepper diced
• 400g firm tofu
• 400g grated vegan cheese (Daiya melts very well)
• 650ml marinara sauce
• 130g diced white onion
• 3 cloves garlic, miced
• 3 tbsp nutritional yeast
• 2 tbsp dry oregano (or parsley) half for tofu feta and half for veggie mix
• 2 tsp salt half for tofu feta and half for veggie mix
• 2 tsp black pepper
• 2 tbsp red wine vinegar
• 1 tbsp extra virgin olive oil

Crumble the tofu, add oregano, nutrition yeast, salt and red wine vinegar. Mix well or shake in a container.
Sauté onions, garlic, bell peppers, mushrooms, then add in veggie meat.
Add marinara sauce and allow to cook together for 5 minutes (also add in oregano, salt and garlic power)
In a 9×6” baking dish, assemble the lasagna in this order: sauce, tofu feta, cheese, noodles, veg sauce, tofu (if any left), noodles, sauce, cheese
Cover the baking dish with foil & bake in the oven on the middle rack for 40 minutes at 375F then remove the foil and broil on high heat for 3-5 minutes.