Feeling tired, stressed, and in some serious need of comfort food? Don't worry, me too. I got you.
This recipe hits the sweet spot so many of us have for lasagna, as well as the sweet spot I am sure many more of us have for not spending 3 hours in the kitchen when we could be using that time doing something "more" productive (or binge-watching Netflix, no judgement).
Check the recipe out if you are looking for a "lazy" and delicious lasagna recipe to add to your pasta-making repertoire!
Recipe makes ~6 servings
Ingredients:
28 oz can whole tomatoes
1 red onion, cut into 4 quarters
3 garlic cloves
2 tbsp olive oil
1 tbsp oregano
1 tsp red chilli flakes
Salt and pepper to taste
1 package Beyond Meat
1 zucchini, chopped roughly
2 cups mushrooms, sliced
8-10 lasagna noodles
1 cup grated vegan parmesan or cheddar
In a medium pot bring canned tomatoes (with fluid), onion, garlic, oil, oregano and chilli flakes to a boil, then reduce to medium to simmer with a lid - stirring occasionally and crushing the tomatoes/garlic against sides of the pot.
Meanwhile, cook the Beyond Meat in olive oil for ~5-7 minutes until browned, then add in the zucchini and mushrooms and stir to combine - cook until vegetables are soft.
Spoon out the onion from the tomato mixture into the Beyond Meat and veggie pan, then pour the remaining sauce into a blender and pulse until no large chunks remain.
Pour the sauce into the pan with the rest of the ingredients and stir to combine.
Break the lasagna noodles into rough large pieces and place in a 9*13 baking dish, then pour in the sauce and stir to combine.
Bake at 350 for 20 minutes. Remove to mix again if any noodles are uncooked and add cheese.
Bake for another 10 minutes, remove from oven and enjoy!