Discover a simple, scrumptious recipe for Vegan Lasagna. This Vegan Lasagna is packed with fresh veggies, tender noodles and of course, delicious flavor.
What You Need
Original recipe yields 9 servings
1 Tbsp. oil
1 small onion, chopped
1/2 cup broccoli slaw
2 cloves garlic, minced
1 pkg. (6 oz.) baby spinach leaves
2 cups frozen BOCA Veggie Ground Crumbles
1 jar (24 oz.) CLASSICO Sun-Dried Tomato Pasta Sauce
1/8 tsp. crushed red pepper
9 lasagna noodles, cooked
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Let's Make It
Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add onions, broccoli slaw and garlic; cook 2 to 3 min. or until onions are crisp-tender, stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted. Stir in ground crumbles, pasta sauce and crushed pepper. Cover; simmer on medium-low heat 5 min., stirring occasionally.
Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; top with 1/3 of the pasta sauce mixture. Repeat layers twice.
Bake 30 min. or until heated through. Let stand 10 min. before cutting to serve.
For more flavor, stir 1/4 cup finely chopped drained oil-packed sun-dried tomatoes into the pasta sauce mixture before using as directed.
Substitute baby kale leaves for the spinach leaves.
To prepare using frozen chopped spinach, add 1 drained thawed 10-oz. pkg. frozen chopped spinach to cooked onion mixture in skillet along with the ground crumbles, pasta sauce and crushed pepper; stir. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.