Vegetarian Lasagna...

I am not a Vegan, but this looked too good to pass up....I got this recipe from Foodies TV network and it is an original recipe by Ms. Veleda Briggs..Kudos to you Ms. Briggs for this wonderful recipe...

INGREDIENTS:

Sauce

29 oz can tomato sauce

12 oz  pkg ground meatless (blue box Lightlife Smart Ground)

1 1/2 cup seasoning blend (frozen)

small can of mushrooms (DO NOT DRAIN)

small can of sliced olives (DO NOT DRAIN)

2 TBSP  sugar

2 TBSP  Italian seasoning

salt and pepper to taste

(Even though garlic comes in the seasoning blend, I add 2 tsp minced garlic)

1-2 cups water

2 TBSP olive oil

 

DIRECTIONS:

 

Add oil in skillet with meatless, making sure it crumbles. Season meat.  Add frozen veggies, cooking until thawed.  

 

Add remaining veggies with liquid. Add sauce, sugar, and Italian seasoning.  You want the sauce to be soupy so add up to 2 cups of water or vegetable stock. Set aside.

 

Cheese

2 8 oz pkg of Tofrutti brand vegan cream cheese (softened)

2  16oz pkg Go Veggie brand shredded vegan Mozzerella

1/4 c Blue Diamond brand Almond Milk (original and unsweetened)

Mix both packages of softened cream cheese, milk and 1 pkg of shredded cheese.  If you can not easily stir the cheese mixture, add more milk but should still be kind of thick.

Mix both packages of softened cream cheese, milk and 1 pkg of shredded cheese.  If you can not easily stir the cheese mixture, add more milk but should still be kind of thick.

 

ONE PACKAGE OVEN READY LASAGNA NOODLES (If you get the kind that is NOT   oven ready, this will not work)

This will fit in a 9 x 13 pan. Layer as follows;

Sauce noodles cheese sauce noodle cheese sauce shredded cheese

Cover with foil. Bake at 350 for 45 mins then continue baking until browned or about 15 minutes.   Let stand for 10 minutes. Cut and enjoy .

Yes enjoy!  Eat well my friends!