Creamy One Pot Lasagna
Ingredients
- 6 lasagna sheets
- 10 oz vegan mince *
- 2 heaping tbsp tomato paste
- 32 oz can crushed tomatoes
- 32 oz vegetable broth or water (simply use tomato can to measure)
- 1 cup unsweetened plant milk (I like extra creamy oat milk)
- 1 medium sweet onion
- 3 garlic cloves
- 1 small carrot
- 1 celery stalk
- 1 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp crushed fennel seeds
- Salt and pepper to taste
Preparation
Finely dice peeled and washed onion, garlic, carrot and celery.
Heat up a small dutch oven or non-stick pot or deep sauté pan, cook vegan mince until browned and crumbled, then set aside.
Add olive oil, and sauté diced vegetables for 5-10 minutes until fragrant and softened, then add mince crumbles back to the pot.
Add tomato paste, stir for a minute, then add crushed tomatoes, plant milk, broth or water, herbs, and spices.
Break lasagna sheets in 2-3 pieces, add them to the pot, and bring everything to a boil.
Simmer for 20 minutes, stirring occasionally, or until pasta is al dente.
Enjoy!
Optional
Top with fresh herbs such as basil and oregano and vegan cheese. I used a homemade cheese sauce.
Notes
You can also use tofu or TVP instead of a vegan meat replacement. If using tofu, crumble it and use an additional 1/2 tablespoon of olive oil to brown it. When using TVP, simply add it to the simmering process and add extra fluid as needed.
