Easy Vegan 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
Optional additions
- Fresh herbs (basil, oregano)
- Vegan cheese (I used a homemade cheese sauce)
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!
Tips
Top with fresh herbs and vegan cheese.
You can use tofu or TVP instead of vegan mince; if using tofu, crumble it and use an additional 1/2 tbsp of olive oil to brown it.
When using TVP, simply add it during the simmering process and add extra fluid as needed.
