Plant-Based Italian Sausage and Kale Lasagna
Ingredients
- 1/2 lb lasagna noodles of choice
- 4 Field Roast Italian Sausage links
- 1 medium-sized onion, diced
- 2 cups chopped kale
- 1 cup chopped mushrooms
- 2 cans (28oz each) crushed tomatoes
- 1 can (8oz) tomato sauce
- 2 tablespoons tomato paste
- Chopped parsley and basil
- Spices (adjust to taste): dried oregano, black pepper, chili flakes
- Other ingredients: Field Roast Creamy Original Chao slices, flour, vegan butter, unsweetened oat milk, salt, oil
Preparation
In a heated tall pot with oil, sauté the onion until translucent. Then add the crumbled sausage and mushrooms, stirring continuously, and brown them for a minute.
Add the crushed tomatoes, fresh herbs, and spices to the pot. Bring the mixture to a simmer and cook for 10 minutes. Season accordingly.
In a separate pot, make a roux by melting a tablespoon of butter and whisking in flour until smooth. Melt the Field Roast Chao slices with enough oat milk, then add in the chopped kale and stir briefly. Set aside.
Preheat the oven to 375°F (190°C).
To assemble the lasagna, start by covering the bottom of a 9x13 baking pan with a cup of tomato sauce. Then add a layer of lasagna noodles.
Top the noodles with kale, followed by tomato sauce, and add another layer of noodles to cover. Repeat this layering process and finish off with the third layer of noodles, tomato sauce, and Field Roast Chao slices.
Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes with a 5-minute broil.
Allow the lasagna to cool down for 10 minutes before serving.