Material needed

Lasagna pan

Tomato Sauce

  • 1 tbsp Olive oil
  • 1 c onion diced
  • ¼ c carrots diced
  • 3 tbsp celery diced
  • 3 cloves garlic chops finely
  • 1/2 teaspoon fresh rosemary
  • 2 tbsp fresh oregano or dry 
  • 6 basil leaves
  • 28 oz hunt’s diced tomato basil garlic oregano blend into puree
  • 29 oz tomato puree

Sauté in oil onions, carrots, garlic, and celery until onion is tender, and then add the two tomato puree, and rosemary. Let it simmer for 5 minutes, and then add oregano and basil, simmer for another 5 minutes.

Lasagna

Cottage cheese

  • 1 tofu firm mash
  • 6 tbsp. Veginaise (vegan mayo)
  • 2 tbsp. yeast flakes
  • 1 teaspoon  fresh oregano
  • 2 cloves garlic crush finely
  • Salt to taste 

Mix all in a bowl.

Vegetables 

  • 1 eggplant slice ½ inch
  • 1 green pepper diced ¼ inch
  • 2 small yellow squash or zucchini sliced 1/8 inch

Marinated oil

  • 4 tbsp. olive oil
  • 1 tbsp. onion and garlic powder
  • 1 tbsp. Yeast flakes
  • 2 teaspoons Italian seasonings 
  • 1 teaspoon salt 

 Place the vegetables in a bowl. Then, add all the marinated oil over them. Toss well and place vegetables on cookie sheep. Bake them @ 380 degree preheated oven for about 15 minutes.

Shaping and baking

In your lasagna pan, place 1-1/2 cups tomato sauce, then lasagna noodles, all the vegetables, 1 cup tomato sauce, noodles, cottage cheese, tomato sauce, noodles, tomato sauce. Cover dish and bake @ 380 degree preheated oven for 40 minutes, then uncover the dish and bake for another 5 minutes. Let lasagna set at room temperature for about 30 minutes before serving

Subscribe to the newsletter

Fames amet, amet elit nulla tellus, arcu.

Thank you for your message. It has been sent.
There was an error trying to send your message. Please try again later.

One Comment

  1. Patty Marsh February 24, 2022 at 1:16 pm - Reply

    Food looks so good. Wish I lived closer.

Leave A Comment