Regans Lasagna

1 lb. Vegan Lasagna Noodles

1 lb. Vegan “Ground Beef”

1 Can Tomato Sauce

1 Can Diced Tomatoes

1 Small Can Tomato Paste

3 tbsp. Minced Garlic

1 tbsp. Dried Basil

1 tbsp. Dried Thyme

1 tbsp. Dried Oregano

½ tbsp. Dried Marjoram

½ tbsp. Onion Powder

½ lb. Vegan Mozzarella Cheese


Preheat oven 350∞F. In a pot, combine tomato sauce, diced tomatoes, tomato paste, garlic, basil, thyme, oregano, marjoram, and onion powder. Bring to a simmer over medium heat. In a large non-stick skillet, dry-fry the vegan beef until it begins to form a light crispy layer. Boil Lasagna Noodles until they become slightly pliable over high heat, for about 4 minutes. In a deep 9”x13” greased casserole pan, layer ingredients… Pasta, Sauce, Meat, Cheese. Repeat until the pan is full. Cover with aluminum foil and bake for 25 minutes. Remove foil and broil for 5 minutes or until the vegan cheese begins to develop a light golden brown color.

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