Italian

Vegan Lasagna with Italian "Sausage" and Peppers is for Dinner.

Vegan Lasagna with Italian "Sausage" and Peppers takes 20 minutes to prepare.

Vegan Lasagna with Italian "Sausage" and Peppers takes 40 minutes to cook.

Vegan Lasagna with Italian "Sausage" and Peppers makes 8 servings.

The ingredients for Vegan Lasagna with Italian "Sausage" and Peppers are:

Ingredients
?1 box of whole wheat or brown rice lasagna noodles
?1 (16-ounce) box of frozen spinach, thawed, squeeze excess water out
?2 (26-ounce) jars of vegan marinara (Morgan used a basil marinara)
?4 vegan Italian "sausages" cut into cubes
?2 green bell peppers, chopped
?2 T olive oil
?Vegan shredded cheese (enough to sprinkle on top only)
?1 lb. extra firm tofu
?Juice of 1 lemon
?1 clove of garlic, minced
?2 heaping T nutritional yeast
?1/2 tsp sea salt
?Black pepper to taste
?4 T chopped sundried tomatoes
?1 cup (a few huge handfuls) chopped fresh basil
?1 tsp. dried oregano

Here is how you make Vegan Lasagna with Italian "Sausage" and Peppers:

Steps1.Press water out of tofu by wrapping in a clean towel, and placing a pot or pan on top for about 10-20 minutes2.Crumble the tofu in a bowl, and add lemon juice, garlic, nutritional yeast, sea salt, black pepper, sundried tomatoes, fresh basil, and dried oregano3.Using a potato masher, smash up the tofu really well until it resembles ricotta cheese in texture4.Set aside until ready to use5.Meanwhile, bring a large pot of water with 2 T olive oil to a boil, and cook noodles according to package (the oil will prevent the noodles from sticking together)6.Cook them for a few minutes less than suggested, so that they can finish cooking in the oven7.When noodles are done cooking, drain and rinse in cold water8.While the noodles are cooking, heat 2 T olive oil in a saute pan, and saute sausage a few minutes9.Use a potato masher to help crumble the sausage into slightly smaller pieces10.Add 2 jars of marinara sauce and 2 chopped green peppers to the pan, and let simmer about 10 minutes11.Preheat oven to 425 degrees12.In a rectangular pyrex glass dish, start layering your lasagna13.Start by adding a little sauce on the bottom, then 4 noodles, then sauce, spinach, tofu ricotta, 4 noodles, sauce, spinach, ricotta,4 noodles, and then end with sauce and cover the top with shredded vegan cheese (you should have 3 layers of noodles) Cover top of dish with foil, and bake for 30 minutes14.Uncover and cook an additional 10 minutes until cheese melts a little on top15.Let cool 5 minutesServing Size: 8 Servings - 13 x 9 baking dishNumber of Servings: 8Recipe submitted by SparkPeople user ESLAUGHENHOUP.

The nutritional information for Vegan Lasagna with Italian "Sausage" and Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 513.0

• Total Fat: 23.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,166.2 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 14.2 g
• Protein: 30.2 g

Vegan Lasagna with Italian "Sausage" and Peppers is Italian cuisine.

The dietary needs meet for Vegan Lasagna with Italian "Sausage" and Peppers is Vegan