Mouthwatering Cheesy Vegan Lasagna!

#SaturdaySnackdown with Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making an absolutely delicious quick and easy recipe for vegan lasagna featuring Beyond Meat and Miyoko’s fresh vegan Mozzarella. Cruelty-free recipes are the best! Enjoy! #JaneUnchained #veganlasagna

VIVA ITALIA! If you love Italian food, you must try this #SaturdaySnackdown recipe! It’s not only absolutely delicious, but the prep time is only 15-20 minutes now that we are able to buy “No Boil” Lasagna noodles! The end result is a cheesy delight that tastes just like regular meat lasagna, but without harming animals! Each serving is very filling, as it’s packed with mouthwatering vegan ingredients. Definitely a “must save” recipe. Serve with salad and garlic bread. ENJOY! #veganfoodshare #veganlasagna  #meat #cheese #italianrecipe #lasagna #crueltyfreefood #letseatvegan #thefutureisvegan #dairy #dairyisscary #nodairy #beyondmeat #miyokos #justveggie #janeunchained

The ingredients for this amazing vegan lasagna!

Baking up some deliciousness! Who says vegan cheese doesn’t melt!

The finished product! Wish I could reach into the screen and grab a bite!

Erin standing proud with her homemade vegan lasagna!

THE RECIPE:

MOUTHWATERING VEGAN LASAGNA 

Ingredients:

Vegan Cheese Lasagna Filling:

14 oz firm Tofu
2/3 cup plain soy milk

1/4 cup Nutritional Yeast

1/2 tablespoon Miso paste

1/2 tsp garlic powder

1/2 tsp sea salt

1/2 tsp dried basil

1/2 tsp dried oregano

1 Beyond “Meat Patty,” defrosted

1/2 8 oz ball of “Miyoko’s” fresh mozzarella

1 package “Trader Joe’s” Mozzarella shreds

Sauces:

1 15 oz can tomato paste

1 24 oz can pasta sauce

“No Boil” Lasagna noodles

Topping:

Italian seasoning

“Just Veggie” vegan parmesan cheese

Recipe:

 

Set oven to 375 degrees

 

In mixing bowl, combine all ingredients to make lasagna filling which will resemble a ricotta cheese texture.

In a 9×13 casserole dish, use 1/2 can tomato sauce and spread evenly on bottom. Place noodles on top. If using the No Boil noodles, you’ll use 6 with each layer. Scoop half of vegan cheese filling and spread evenly. Pour half the can of pasta sauce on top. Continue the same layering one more time. When you finish, place 6 lasagna noodles on top and use remaining 1/2 can of tomato sauce on top. Spread the bag of Mozzarella vegan cheese shreds on top, sprinkle Italian season generously and “Just Veggie” parmesan cheese on top.

Place foil over dish and bake for 35-40 minutes. Take foil off and bake for another 15-20 minutes. Place on stovetop and let cool for 5 minutes.

Sprinkle more “Just Veggie” vegan Parmesan cheese if desired. Cut and serve with side salad and garlic bread. ENJOY!