VEGAN LASAGNA JUST THE WAY MY MUM MAKES IT FOR ME!
Ingredients:
2 packages (of 340g) veggie ground, added to sauce mixture
spices (basil, oregano, pepper, garlic & onion powder), added to sauce mixture
2 tall jars of tomato sauce (add 2 tbsp brown sugar)
1 package mozzerella soy cheese, shredded
1 package Daiya mozzerella (tapioca/pea protien) shredded cheese
1 large stock of broccoli, steamed
1 small head of califlower, steamed
2 cups of carrots, shredded, steamed
1 package of cooked lasagna sheets (vegan)
*enough for 3 layers
Directions:
Steam carrots (separately) until soft, steam broccoli and califlower together until a fork goes through. But not mushy! Create sauce mixture by adding veggie ground to tomato sauce, reserving 2 cups of sauce for bottom and top. In a large deep baking dish, spread 1 cup of tomato sauce. Layer lasagna noodles (slightly overlapping), then veggie ground sauce, cooked/shredded carrots. Add half of both types of shredded cheese. Proceed with the next layer of noodles, veggie ground sauce, broccoli and carrots. Add other halves of remaining cheeses. Layer the top with the lasagna noodles. Then spread the last cup of sauce over noodles. Bake at 350 degrees for 40 minutes, covered with tinfoil. Cook for an additional 10 minutes, uncovered.
