Veggie Lasagna w/ chorizo
FULL LASAGNA DISCLOSURE: The very first time (that I can recall) I attempted to make lasagna on my own was for my husband and I almost set our house on fire. I was using noodles that you had to cook before baking because I really wanted that home made feel. As the noodles began to boil, some were not all the way in the water and began to burn! The noodles were seconds from catching fire had I not smelled the smoke! That night we had take out, needless to say!
This recipe is my comeback from a major first failed attempt and it’s taken about 2 years to tweak! I started with using dairy products but have since switched to mostly vegan ingredients. *Update! I just realized, the pasta sheets have eggs! This is something I always forget about when shopping. I usually check ingredients and was in a rush and didn’t even think! This is something to double check when shopping for pasta!
**I realize some people may not have access to vegan options, these are just my suggestions for vegan replacements in your traditional meat based meals, use what you can find and afford! You can also try to request items into your local store, and a lot of brands offer online shipping!
Ingredients:
Veggies:
1 whole red onion diced
2 large carrots diced
1 28 oz can diced tomatoes
1 cup frozen peas
1 red pepper sliced
2 yellow squash (sliced for coin shape)
1 1/2 zucchini sliced
1/4 cup green onion chopped
1 jar veggie pasta sauce (3 tbsp reserved for bottom of bake pan)
Others:
2 tbsp coconut oil
9-12 Ready to bake lasagna sheets
1 cup vegan chorizo sausage
1 tbsp garlic
1 tbsp dried parsley
2 tbsp nutritional yeast
1/4 tsp California lemon peel (opt!)
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp ground sage
1/4 tsp tsp pepper
2 tbsp lemon juice
1 tbsp stevia
1 cup Tofutti (or any brand!)Vegan Sour cream
1 cup Kite Hill (or any brand!)Vegan Cream cheese
1 cup vegan Mozzarella
1 cup vegan jack cheese
Top with pinch of pink salt + parsley
The Method:
Pre-heat oven to 450(f)
For “meat” sauce:
Begin by heating 1 tbsp of coconut oil in large pan on medium-hi. Sauté onions till translucent, then add carrots and tomatoes. Cover and cook on medium-low for 2-4 min. Move veggies to edge of pan to form a circle, add 1 tbsp coconut oil and turn heat to medium-hi, add garlic and sauté for 1-2 min. Add chorizo to center and toss with garlic, cook on medium-hi for 2-3 min, stir chorizo into veggies and cover, cooking on medium-low for 3-4 min.
Add 1 cup pasta sauce (reserve 3 tbsp for bottom of baking pan!) to chorizo + veggies, stir in frozen peas, lemon juice, stevia, nutritional yeast, and remaining seasonings. Stir, cover and bring to a boil, then reduce to simmer on medium-high for 3-4 min. Remove from heat and keep covered.
For “Cheese” Filling:
Combine cream cheese, sour cream, shredded jack + mozzarella in separate bowl till evenly blended.
Assembly:
I usually use a glass bake dish but we were giving half to a friend so I grabbed some Togo containers from the store!
In a large pre-greased baking dish, (a 13x9 is good or 2 small baking dishes!) add 3 tbsp of pasta sauce. Spread evenly over bottom, then add layer of lasagna sheets. Begin to layer lasagna starting with “meat” sauce, then adding the layers of veggies beginning with the squash, then zucchini, then red pepper. I like to add each veggie one at a time but you can layer however you like! After the veggies, add your layer of cheese and sour cream mixture. I like to start with about 4 tbsp and spread it out, reserve about half for the topping! Top cheese mixture with green onion.
Begin layers again starting with another layer of pasta sheets, remaining meat sauce and remaining veggies. Add final layer of pasta sheets, and the remaining pasta sauce. Top with cheese and sour cream mixture and cover loosely with foil.
Bake covered at 450 for 30 min. Reduce heat to 375 and bake for 35 min. Remove foil and broil on hi 3-5 min. or till the top begins to slightly char.
Remove from oven, and allow to cool for 5-10 min. Slice and enjoy!!!
