Easy Cheesy Vegan Lasagna

Lasagna is always a crowd pleaser, so having a vegan version the whip up as a quick dinner or when people come around is a must do! This recipe is tasty, fairly healthy, and will leave you with plenty of leftovers.

Ingredients

• 1 package lasagna

• noodles

• 2 large jars tomato sauce

• Half a large onion

• Handful mushrooms

• 6 vegan sausages

• Bunch of spinach

• 1 block I AM NUT OK G.O.A.T. cheese

• Sprinkling of I AM NUT OK Parme-Sans Cheese

For Vegan Ricotta

• 1 package tofu

• 1 tbsp dried sage

• 1 tbsp dried basil

• 1 tbsp salt

• 1 tsp lemon juice

• 1/4 cup oia

For white sauce

• 6 tbsp nutritional yeast

• 3 tbsp flour

• 2 tbsp vegan butter

• 2 cup vegan milk, we used unsweetened soy

• Salt and pepper to taste

Directions

1. Preheat oven to 176 C

2. Chop onions and mushrooms and cook over medium heat in a pan with oil until just before onions are soft and mushrooms are brown.

3. Mush up sausages and I AM NUT OK cheese and add them to the pan. Mix together until everything is combined and the cheese is melted

4. To make the vegan ricotta, drain the tofu and place it, the sage, basil, salt, oil and lemon juice in a bowl and mush everything up. For a smoother and more blended ricotta this can also be done in a blender.

5. Take a large pan and add a thin layer of sauce before layering on as follow: noodles, sauce, sausage/mushroom/onion mixture, ricotta, noodles and continue until the pan is full

6. To make the white sauce combine all of the ingredients in a pan and cook over high heat, constantly stirring, until the sauce begins to thicken. Pour the sauce over the top of the lasagna.

7. Sprinkle with I AM NUT OK Parme-Sans cheese

8. Bake for 45 minutes and let sit for 15 minutes before serving.

9. Enjoy!