Recipe: Southwest-style, Plant-based Lasagna

Hey loves!

A few days ago, I posted up a few videos & photos of a plant-based lasagna that I prepared for my son & I for dinner. I received a lot of requests for the recipe, so here it is! Now, don't go judging my measurements. lol I hardly ever measure anything...I'm that type of chef. lol So if you see anything that may need adjusting, please do so to received the results you desire.

Also, when you re-create this dish, please tag Discover CARMELLE on Facebook or @discover_carmelle on Instagram! I always want to hear from you!

Thanks so much for the positive feedback! Contact us if you would like to see a specific recipe transformed into a plant-based, vegan-approved alternative. Discover C.A.R.M.E.L.L.E. is here to serve you & your family's needs as you transition to a healthier lifestyle.

*I also prepared fried, jumbo oyster mushrooms. They were so yummy!

Ingredients:

1 cup of chopped kale

1/2 orange bell pepper (diced)

1/2 onion (diced)

1/8 cup of sliced shiitake mushrooms

1 cup of cooked black beans

3 large garlic cloves

Optional: Organic corn

2 tsp of truffle salt

1 tsp of paprika

1 tsp of chili powder

1/2 tsp of turmeric

1 tsp of Italian seasoning

1/2 box of NO boil pasta (from Wholefoods)

1/2 bag of Daiya pepper jack plant-based, 'cheese'

3 cups of spring water

Sauce: Organic portobello mushroom pasta sauce (from Wholefoods); I used a little over half, because I added the water to add volume

Directions:

1) Sautee all veggies, spices, seasonings, pasta sauce & 1.5 cups of water to desired taste

2) Oil glass pan & spread a layer of pasta sauce at the bottom (to keep the pasta from sticking)

3) Add a layer of pasta at the bottom of the pan; Add a layer of sauteed veggies; Sprinkle desired amount of cheese; Repeat until you reach the desired amount of layers

4) Pour approx 1.5 cups of spring water & a small amount of pasta sauce around the perimeter of the lasagna for moisture.

5) Cover with aluminum foil or oven-safe container lid

6) Cook on 425 for approximately 15 mins

7) Using a fork, or knife, check to see if the pasta has cooked all the way through

8) If so, take out of oven & let it cool for 5-7 mins

9) Serve & enjoy!!!

If you are looking for a transitional, mostly plant-based cookbook that includes more delicious meals like this one, visit the Discover C.A.R.M.E.L.L.E. store & purchase my very first self-published cookbook, Carmelle's Eats & Treats!