Vegan Lasagna

When you don’t eat dairy, or even if you are trying to reduce your intake of animal protein, that leaves you with a LOT of Italian meals that you can no longer eat. At least not as we have become accustomed to them being prepared.  LOADED with cheese.

I have tried my hand at lasagna subbing the cheese with tofu. Which actually tastes really good. You wouldn’t even realize the cheese was missing if you didn’t know any better. Problem is, I am not convinced that even eating organic non-GMO tofu is good for you. The jury is still out on that one. So until I know for sure, I decided to steer clear of soy products as well.

No cheese. No tofu. Where does that leave you when it comes to lasagna?? Pretty much fat, flat noodles with sauce. Might as well eat spaghetti. Then an idea popped in my head. Why not try mashed potatoes?! As long as you season your sauce appropriately so you have all the flavor you’d expect from lasagna, using potatoes is a winning alternative!

Before you get nervous about all that starch, just read this article here.  Dr John McDougall makes a case for starches NOT being the enemy. That isn’t to say I load up my plate with starch at every meal. But when it comes to wanting to make a meal like this lasagna once in a while, I really don’t fret about it. Because most of the time my plate is filled with plant foods of ALL colors.

So on to the recipe!

Marinara Sauce:

1 large onion, chopped

2 large carrots, finely chopped

1 1/2 cups finely chopped celery

4 garlic cloves, minced

4 tsp Italian seasoning

1 tsp Himalayan sea salt

2 28oz cans of organic crushed tomatoes

  1. In a large sauce pan on medium heat add onion, carrot and celery and saute until soft. About 5-7 minutes. Add garlic, Italian seasoning, and salt. Cook for another 2-3 minutes. Add in the tomatoes and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until the sauce thickens.

Lasagna:

Lasagna sheets, boiled until al dente (the amount you need will vary depending on the size of the casserole dish you are using), drained

Marinara Sauce

Potatoes, peeled/boiled/mashed

Fresh Basil, chopped.

  1. Spoon some sauce on the bottom of your casserole dish.
  2. In a flat layer, layer sheets of lasagna.
  3. Then layer mashed potatoes. Then more sauce. Keep layering until you reach the top of your casserole dish. I always sprinkle fresh basil with each layer. Finish with a little more sauce and a little more chopped basil when you get to the top.
  4. Bake at 450 for 10-15 minutes.

Notes:

Even with traditional lasagna, it always tastes better the next day. So at the very least, if you plan this for dinner, maybe make it in the morning if not the day before. That way everything has a chance to “set.”

 

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