One Lasagna, two Lasagnas - how many can you eat? This plant-based version is healthy but oh so delicious.
4 lasagna sheets, cooked according to packet instructions
1 medium zucchini, peeled into sheets
1 1/2 cup plant based cream cheese
2 cups veggie crumbles
2 stalks celery, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp chipotle powder
1 tsp italian herbs
1 tsp salt
1 cup marinara
1 tbsp vegan butter
Preheat oven to 350°F (180°C).
In a skillet heat the butter and once melted add the celery, onion and garlic and saute 2-3 mins, stirring every now and then.
Add the veggie crumbles and seasonings and continue cooking until the veggies and crumbles are nice and crispy, about 10 mins. Remove from heat.
In a bowl combine together the cooked veggie crumbles with the plant based cream cheese and mix until well incorporated.
Start compiling the lasagna rolls: pour ½ cup marinara sauce into a baking dish and spread into an even layer.
Taking one lasagna sheet at a time first cover with zucchini sheets (I used 4 zucchini sheets per lasagna sheet) then spoon the @sperofoods veggie crumble mix into an even layer. Carefully roll up the stuffed lasagna and place into the baking dish.
Top the lasagna rolls with the rest of the marinara and bake for 20-25 mins and enjoy!
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.