Crystal has been making me this lasagna lately and I just had to get her on here to share it with everyone because it's so tasty and really easy to make too!

It will make lots so you will have leftovers and I find it even better the second day.

Let us know what you thought in the comments down below. Would you enjoy something like this?

↓↓↓ Recipe ↓↓↓

Sauce ingredients:
1/2 red onion, chopped
23 cups mushrooms, roughly chopped (approx 8 large mushrooms)
23 cups zucchini, chopped (1 medium size zucchini)
1 red bell pepper, chopped
1 large handful of kale, chopped
1 860 ml (approx) jar of vegan marinara sauce
1 can crushed or diced tomatoes

Easy tofu 'ricotta'
1 block firm tofu
1.5 tbsp italian seasoning (or fresh herbs of your choosing!)
1/4 tsp black pepper
1 tsp garlic powder
2 tbsp nutritional yeast
salt (optional)

Lasagna sheets of your choosing. PLEASE read the box you may need to pre cook your noodles or they may be oven ready. We used lentil pasta lasagna sheets that were oven ready we fit 4 lasagna sheets in each layer (12 sheets total)

Directions:
1. preheat oven to 375 F and make sure you have a 9x13" baking dish handy!
2. add chopped onion and mushrooms to a large sauté pain, sauté until soft
3. add the chopped bell pepper and zucchini, let veggies sauté for approx 57 mins.
4. add the kale and marinara sauce and diced tomatoes. saute for a few more minutes until sauce is evenly heated. Remove from heat.
5. crumble tofu into medium size bowl.
6. add Italian seasoning, black pepper, garlic powder and nutritional yeast and mix together well.
7. grab your lasagna sheets if you need to cook them, follow instructions on the box.
8. Now it is time to layer! Start by adding sauce to the baking dish, then add a layer of noodles. Crumble tofu ricotta on top and generously cover with sauce. Repeat steps until you have used everything (should be three layers). When you come to the last noodle layer, cover with remaining tofu and sauce and place vegan cheese on top we put a good sprinkle of nutritional yeast on top!

bake at 375 F for approx. 45 mins! Serve hot or cool! This is a great dish to prepare for meals during the week as the leftovers keep well and are yummy!

MY VEGAN RECIPE EBOOK
https://simnettnutrition.com/easyveg...
FREE EASY VEGAN MEAL PLANNER
https://simnettnutrition.com/easyveg...
SIMNETT NUTRITION MERCH
https://simnettnutrition.com/shop/

I'M NOW WORKING WITH VEDGE NUTRITION!
Use my code Derek10 for 10% off ALL your orders:
https://www.vedgenutrition.com/?rfsn=...

SOCIALS
• INSTAGRAM (DEREK):   / simnettnutrition  
• FACEBOOK:   / simnettnutrition  

HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR, SUPPLEMENTS):
https://www.amazon.com/shop/simnettnu...

MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com