We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – this week Whole Wheat Lasagna with Italian “Sausage” and Peppers

Whole Wheat Lasagna with Italian “Sausage” and Peppers

What You Need:

  • 1 box of whole wheat or brown rice lasagna noodles
  • 1 (16-ounce) box of frozen spinach, thawed, squeeze excess water out
  • 1 batch of Italian herbed tofu “ricotta” (recipe follows)
  • 2 (26-ounce) jars of vegan marinara (I used a basil marinara)
  • 4 vegan Italian “sausages” cut into cubes
  • 2 green bell peppers, chopped
  • 2 Tbsp. olive oil
  • vegan shredded cheese (enough to sprinkle on top only)

Italian herbed tofu “ricotta”

  • 1 lb. extra firm tofu
  • Juice of 1 lemon
  • 1 clove of garlic, minced
  • 2 heaping Tbsp.nutritional yeast
  • 1/2 tsp sea salt
  • black pepper to taste
  • 4 Tbsp. chopped sun dried tomatoes
  • 1 cup (a few huge handfuls) chopped fresh basil
  • 1 tsp. dried oregano

To Make:

Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes. Crumble the tofu in a bowl, and add all other ingredients. Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture. Set aside until ready to use.

Meanwhile, bring a large pot of water with 2 Tbsp olive oil to a boil, and cook noodles according to package. The oil will prevent the noodles from sticking together. Cook them for a few minutes less than suggested , so that they can finish cooking in the oven. When noodles are done cooking, drain and rinse in cold water.

While the noodles are cooking, heat 2 Tbsp olive oil in a saute pan, and saute sausage a few minutes. Use a potato masher to help crumble the sausage into slightly smaller pieces. Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes.

To Assemble:

Preheat oven to 425 degrees. In a rectangular pyrex glass dish, start layering your lasagna. Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles). Cover top of dish with foil, and bake for 30 minutes. Uncover and cook an additional 10 minutes until cheese melts a little on top. Let cool 5 minutes, and as always, Enjoy!

WOW! This recipe looks SO DELICIOUS! I am salivating! hahaha I want it now!

Thanks so much to Morgan of The Little House of Veggies. Her recipes are so fantastic and if you are looking to increase the amount of vegetarian and vegan meals into your life, I HIGHLY recommend checking out her site. Don’t forget The Little House of Veggies!!

Give the Meat Free Mid Week Recipes a try and let us know how you went or add your favourite recipes to our collection!

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