One Pot Vegan 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
- 1 cup unsweetened plant 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 toppings
- Fresh herbs (basil, oregano)
- Vegan cheese (or homemade cheese sauce)
Preparation
Finely dice the peeled and washed onion, garlic, carrot, and celery.
Heat up a small dutch oven or non-stick pot and cook the vegan mince until browned and crumbled, then set aside.
Add olive oil and sauté the diced vegetables for 5-10 minutes until fragrant and softened, then add the mince crumbles back to the pot.
Add tomato paste and stir for a minute, then add crushed tomatoes, plant milk, broth or water, herbs, and spices.
Break the lasagna sheets into 2-3 pieces, add them to the pot, and bring everything to a boil.
Simmer for 20 minutes, stirring occasionally, or until the pasta is al dente.
Enjoy the dish.
Optional
Top with fresh herbs and vegan cheese.
Notes
You can use tofu or TVP instead of vegan mince. If using tofu, crumble it and use an additional 1/2 tablespoon of olive oil to brown it. If using TVP, add it during simmering and add extra fluid as needed.
