Vegan Creamy Pesto, Tomato and Sausage Lasagna (and a Bonus 4 Day Meal Plan!)
Serves 1030 mins prep40 mins cook
A vegan creamy pesto and sausage lasagna with tomatoes and parmesan, packed with whole foods. Plus you also get a bonus 4 dinners from the ingredients!
0 servings
What you need
Instructions
1 Make the red sauce, pesto, ricotta, cream sauce, sausage if not buying, and parmesan. Crumble the store bought sausage links with your hands if using them and not making the sausage crumbles. 2 Cook the noodles for only 3 minutes (this will be baking and you don't want the noodles to be overcooked). 3 Preheat oven to 375°F/190°C. Layer the lasagna as follows in a 9 x 12 baking dish: 1 1/2 - 2 cups red sauce 4 lasagna noodles Crumbled store bought sausage or 3 cups chickpea sausage crumbles 3/4 - 1 cup cream sauce 1 1/2 - 2 cups pesto 4 lasagna noodles cauliflower ricotta (use it all) 1 1/2 - 2 cups red sauce spinach 4 lasagna noodles 1 1/2 - 2 cups red sauce 3/4 - 1 cup cream sauce (swirl with the red sauce) 1 1/2 cups parmesan (sprinkle over the top) 1 Bake covered for 15 minutes. Uncover and bake an additional 15 minutes or until bubbly. 2 Hide in closet and devour alone. Or share, but be prepared with a fork so you can dig in fast.View original recipe