Plant-Based Pot Luck Lasagna
| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Passive Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 box oven-ready lasagna noodles
- 1 block extra firm tofu
- 1 bag Boca veggie crumbles
- 1 28oz can diced tomatoes
- 1 14.5oz can diced tomatoes
- 1 large onion diced
- 1 pint mushrooms chopped
- 5 cloves garlic minced
- 1 full recipe PBBC no cheese sauce page 47, Plant-Based Boot Camp
- salt & pepper to taste
Ingredients
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Instructions
- In a saucepan, saute onion in water or oil over medium heat for about 5 minutes. Add mushrooms and garlic and stir, cooking for another 2-3 minutes.
- Add tomatoes and stir. Reduce heat and simmer for 30-25 minutes.
- Make the no cheese sauce and set aside.
- Preheat the oven to 350F.
- Transfer about 2 cups of the tomato mixture to a blender and pulse a few times until somewhat smooth. Ladle just enough sauce into a 10"x13" lasagna pan to lightly coat the bottom.
- Lay down a layer of lasagna noodles, followed by about half the bag of Boca crumbles.
- Using a slotted spoon to drain the excess liquid, spoon on a layer of the onion and tomato mixture.
- Drain and crumble the tofu, and add a layer of crumbled tofu (about half of the block).
- Pour on a layer of no cheese sauce.
- Add a layer of noodles and tomato sauce, then repeat layers of Boca crumbles, tomatoes, tofu, and no cheese sauce.
- Finish with a layer of noodles topped with the rest of the tomato sauce, Boca crumbles, and no cheese sauce.
- Cover the lasagna with foil and bake at 350F for 40-45 minutes, until the noodles are cooked.
- Allow to cool for at least 30 minutes before serving.