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Vegan Lasagna

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Ingredients

  • 1 package Daiya Mozzarella Style Shreds
  • 1 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 28-oz. can diced tomatoes
  • 1/2 tsp salt
  • 1/2 cup water
  • 10-20 leaves basil, chopped
  • 5 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 whole onion, diced
  • 1/2 tsp red pepper flakes
  • 1 bunch Swiss chard, washed, stems trimmed and cut into ribbons
  • 1 whole red pepper, diced
  • 1 whole zucchini, diced
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 box (1lb) lasagna noodles, (we used gluten-free for this recipe)

Instructions

For sauce sauté 2 cloves of chopped garlic and 1/2 tsp red pepper flakes in 1 tbsp of olive oil.

then add tomato paste, diced tomatoes, salt, and water.

Bring to a simmer for 10-15 minutes. After about 15 minutes, add chopped basil leaves.

For vegetable filling sauté 4 cloves of chopped garlic, onion and 1/2 tsp of red pepper flakes in 1 tbsp of olive oil oil.

Add chopped vegetables (Swiss chard, red pepper and zucchini), and season with salt and pepper.

Start with a layer of sauce in the bottom of a pan and add 1 layer of uncooked lasagna noodles (try not to overlap), 1 layer of vegetables, and 1 layer of cheese.

Continue layering until all ingredients are used (sauce, noodles, vegetables and cheese). Top with a final layer of cheese.

Tent dish with foil and bake at 375 F for 45 minutes.

Uncover and bake for an additional 20 minutes. To achieve an extra brown/crispy top, broil for 5 minutes. Let cool and enjoy!

Tips for cooking with Daiya

75 min
Total Time
30 min
Prep Time
45 min
Cook Time
4-6
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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