Vegan Creamy Pesto, Tomato and Sausage Lasagna (and a Bonus 4 Day Meal Plan!)

2 servings

Crockpot Red Sauce(or you can use my Fresh Tomato Marinara, see note if doing the 4 additional dinners option)

Broccoli Spinach Pesto(or you can use my Spinach Tahini Pesto, see note if doing the 4 additional dinners option)

Low Fat Cauliflower Ricotta(only make the ricotta part of this recipe, everything at the top of the ingredients except the shells, see note if doing the 4 additional dinners option)

Cream Sauce(only make the cream sauce part of this recipe, see note if doing the 4 additional dinners option)

Chickpea Vegan Sausage Crumbles, or for an easy route use 2 links store bought Italian style vegan sausage, about 92 grams each (double the sausage crumbles recipe if making them, see note if doing the 4 additional dinners option)

⅗ cupsfresh spinach

Grateable Vegan Parmesan(double this recipe, see note if doing the 4 additional dinners option)

2 ⅖lasagna noodles

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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.
Cook the noodles for only 3 minutes (this will be baking and you don't want the noodles to be overcooked).
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)

Bake covered for 15 minutes. Uncover and bake an additional 15 minutes or until bubbly.
Hide in closet and devour alone. Or share, but be prepared with a fork so you can dig in fast.