The weather is crazy here today and I hope everyone is staying safe wherever you are!
I made the most delicious Lasagna a few days ago (maybe some of you saw it in my stories) and while
I didn’t get to take a nice photo of it (Lasagna can be a stubborn food model), I thought I’ll share my favorite Lasagna sauce/One Pot Lasagna recipe again!
It’s the perfect cozy meal for days like this!
- 1 cup plant meat alternative (Italian sausage style works best), ground tempeh or extra firm tofu, soaked TVP or lentils (rinsed)
- 1 large onion
- 6-8 garlic cloves
- 2-3 celery stalks
- 1 large carrot
- 1 large can of chopped tomatoes
- 1 heaping tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano and basil
- 1 tsp Italian seasoning
- 1 tsp crushed fennel seeds (optional)
- 1 tbsp olive oil
- 2 cups veggie broth or water (more for One Pot method)
- Salt and pepper to taste
- Lasagna sheets
- Fresh basil
- Cashew parmesan/vegan mozzarella
1- Finely dice onion, celery, carrot and mince garlic.
2- Heat up olive oil and sauté onion until browned, add garlic, celery and carrot and sauté until veggies are caramelized and very fragrant.
3-Take your time for this step because it will add so much flavor to your dish.
4-Add meat alternative of choice and cook until excess liquid is gone and it is starting to brown. Add tomato paste and balsamic vinegar and stir for another minute.
5- Transfer everything to a large pot, add tomatoes, herbs and veggie broth and let simmer for about 20 minutes. If you’re using lentils add them now and cook until soft.
6-Season with salt and pepper to taste and enjoy
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.