Vegetarian Lasagna!

It’s been a while, but I’ve been cooking a little bit more recently, and I just made something that I’ve been itching to do! My own vegetarian lasagna! I am 100% a sucker for lasagna, any pasta really, but specifically lasagna. I’ve been known to enjoy those tiny Stouffer’s veggie lasagnas that taste oh so good, and are definitely oh so bad for you. I’ve also made a plan little cheese lasagna, but they’re never quite right… until now.

In typical Amanda fashion I didn’t plan this out ahead of time so, I don’t have that fancy picture of all the ingredients I used, and as usual, my images are right on brand of being messy and delicious looking over staged and perfect because it absolutely fell apart the second I took it out of the pan 😉

The finished cheesy product right out of the oven

Ingredients:

One package of Beyond Beef

4 cups of spinach and kale mixture (I use frozen)

Lasagna noodles

Pasta Sauce- I love using either a tomato basil sauce or a mushroom garlic sauce. It’s truly whatever you prefer.

Shredded Cheese- I use Mexican blend cheese, because it’s my favorite kind.

Garlic powder

Onion powder

Salt

Direction:

Boil your lasagna noodles

Cook up the package of beyond beef, according to the packaging, in a frying pan with a little oil and seasoning of your choosing.

Cook up the spinach and kale in a frying pan with oil and seasonings as well.

When the spinach and kale are almost done, toss the beyond beef back into the frying pan and toss it with the veggies to mix it all together.

Take your pan- size depending on how many people you’re attempting to feed.

Put a layer of sauce on the bottom of the pan

Begin layering your lasagna noodles

Add your beyond beef and veggie mixture

Add as much cheese as you like

Add more sauce

And keep repeating this until satisfied.

The amount of cheese and sauce is entirely up to you. I like just enough sauce to keep it from being dry, but I don’t like an overwhelming amount.

This meal was incredibly filling and lasted me at least three meals I believe and my god it was so good. It was very easy to make and if more than one burner worked on my stove it would have been nice and quick too. I will absolutely be making this again. I do hope the next time I make it I can do it with some vegan shredded cheese, oh that’ll be good!

Happy Cooking!

Published by missraee

I launched Miss Raee in 2016 purely for a twenty-something girl who is trying to figure it all out, who loves to write and finally decided to share it. I’ve had a hell of a time figuring out what I wanted this blog to be, and I’ve eventually narrowed it down to that I want this blog to be ME, every weird, quirky, loveable aspect of me and even more importantly anyone who also sees themselves as that weird, quirky, loveable person who might love plant-based cooking, multiple fandoms including Star Wars, Supernatural, Greys Anatomy, DC TV, Marvel, The Magicians and SO much more. I found myself being an advocate for mental health, for animals, for the environment, and for equality. I’m a big believer in the vibes you bring, the power of music, and how important the storytelling of books and movies and TV can be. If I’m not on the blog, you can find me sharing selfies and nonsense on Instagram @/amandaraeex3 and live-tweeting and putting in my two cents on twitter at @/amandaraee_x3, so I hope you’ll tag along with me on here and my social media and enjoy all the weird, quirky things we all love.

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