Any veggies like spinach peas, carrots or fake meat crumbles (opt)
-recipes following them-
OVEN: 350F (180C)
1. Cook lasagna according to box.
(that no-bake lasagna is a waste of money)
2.Combine and simmer tomato sauce
(Or use 2 jars of purchased marinara sauce & skip to #3)
TOMATO SAUCE RECIPE:
1 reg size can of diced or stewed tomatoes (about 14 oz)
1 reg size can of tomato sauce
1 tsp oregano
1 tsp garlic
pinch of nutmeg
-Put everything in a pot, bring to a boil. Lower heat to a simmer until ready to be used. (This will cook down some excess liquid and make it more flavorful) If, after cooking, it's too chunky for your tastes, use a potato masher.
3. Make Béchamel Sauce
BECHAMEL SAUCE RECIPE:
1/3 C flour
2 1/4 C non-dairy milk
1/4 C nutritional yeast (opt)
salt to taste
pinch of nutmeg
-On low heat melt the margarine. Take off heat.
-Slowly sift flour in while stirring.
-Add the non-dairy milk a little at a time while stirring.
-Bring to a boil while stirring slowly. It will thicken.
-Take off heat. Add nutritional yeast, salt and nutmeg.
NOTE: If you are using soymilk, it will taste a little sweet. Do not worry! Once baked, you won't notice it at all.
Traditionally, this is where you would add in some crumbled cheese. Feel free to add in vegan cheeze, or even crumbled tofu for texture, but it honestly doesn't need it.
4. If using veggies, lightly sauté any "hard" veggies like squash, peppers, or eggplant. "Soft" veggies like mushrooms and spinach can be used raw. Also sauté any veggie meats you wish to use.
5. Grease a lasagna or casserole dish (10" x 12") with margarine. Place a thin layer of tomato sauce on the bottom.
10. Let cool for 10 minutes (this lets the lasagna set-up so you don't have scalding hot sauce oozing everywhere).