One-Pot Lazy Vegan Lasagna
Ingredients
- 2 tbsp olive oil
- 3 small carrots, diced
- 3 stalks celery, diced
- Sea salt
- 2 cups veggie ground beef
- 2 tbsp Italian seasoning
- 1⁄2 tsp onion powder
- 1⁄2 tsp garlic powder
- 1⁄2 tsp freshly ground black pepper
- Red pepper flakes (optional)
- 2 jars (each 26 oz/700 mL) marinara sauce
- 1⁄2 cup water
- 1 cube no-beef or vegetable bouillon
- 11 oven-ready lasagna noodles, broken into bite-sized pieces
- 3 cups chopped spinach
- 1⁄2 cup unsweetened soy milk
- 3 cups dairy-free mozzarella cheese shreds, divided
- 1⁄4 cup chopped flat-leaf (Italian) parsley
Preparation
Preheat the oven to 400°F (200°C).
In a large pot, heat olive oil over medium-high heat. Add carrots, celery and a pinch of sea salt; cook for 3 to 5 minutes, until softened slightly. Stir in veggie ground beef, Italian seasoning, onion powder, garlic powder, pepper and a pinch of red pepper flakes (if using); cook for 2 minutes, or until heated through.
Add marinara sauce, water and bouillon; bring to a boil. Reduce heat to medium and stir in the broken lasagna noodles, spinach and soy milk. Cover and simmer for 5 minutes, stirring frequently, or until the liquid has thickened slightly and the lasagna noodles are beginning to soften.
Stir in 1 cup (250 mL) dairy-free mozzarella cheese and transfer the lasagna mixture to the casserole dish. Spread out the mixture in an even layer and top with the remaining 2 cups (500 mL) dairy-free mozzarella cheese. Cover with foil.
Bake in the preheated oven for 15 minutes. Uncover and bake for another 5 to 10 minutes, until cheese has melted, sauce is bubbly and lasagna noodles are tender.
Transfer to a wire rack and let stand for 5 minutes.
Serve garnished with fresh parsley and red pepper flakes (if using).
