This lasagna is packed with premium plant-based products!
This lasagna is literally stacked! Wowza!!!
Simone explains that she believes that society is at the tipping point for veganism. Much of the convincing people need to go vegan is tasting amazing vegan food like this lasagna! Simone is no stranger to activism for animal rights. She has always loved animals and started a group for animals when she was in the 6th grade! She is fighting even harder than ever for the animals as an adult. She does an absolutely wonderful job of advocating for them and helping pass laws that protect them with the group Social Compassion in legislation. Simone proves that she just isn’t another pretty face, she is a woman on a mission to save animals and our planet!
Pop it in the oven and wish TV magic would make it ready in seconds! Then wait 30 minutes! Ha!
is a plant-based dream come true! It’s packed with the most drool-worthy plant-based products on the market! Beyond Meat Sausage
, Impossible Foods Burger
grounds, Kite Hill Ricotta
, Miyokos Mozarella
, and so much more. Regina explains lasagna
is a gift to your everyone you love! Regina starts off the lasagna
by heating up some water and adding salt to it for the noodles to boil in later. Then, she chops up zucchini and puts it into a food processor. Simone explains that this lasagna
is a win-win! She says it tastes just like it’s nonvegan counterpart, but it’s better for you and might even make you look better too! Regina adds to this sentiment sharing that she lost a bunch of weight recently after adopting a plant-based diet! Be beautiful, be plant-based! Now she’s taking her family’s traditional Italian lasagna
recipe to the next level by veganizing it! Regina shows us a new technique by “blooming” her spices sautéing them all together in the pan with the zucchini!
True best friends feed each other lasagna!
Once the lasagna is layered and with the help of a little TV magic the lasagna… Poof! The lasagna is finished! Simone digs right in exclaiming it’s her favorite ever and it’s ridiculously good! She actually feels guilty for trying it without sharing! Not to be left out, Paige hops in to taste it too. She’s almost rendered speechless, it’s sooo good! Treat your friends and family to the ultimate vegan meal by making your own dream holiday lasagna at home with Regina’s recipe below!
This lasagna will make the holidays or any day festive!
Paige Parsons Roache reports for JaneUnChained.com
Photos courtesy of Jane Velez-Mitchell.
It’s impossible to go wrong adding Impossible ground plant-based meat! Yum!
Beyond sausage makes any dish special!
Reggie’s Veggies Plant-Based Lasagne:
1 tablespoon olive oil
1 package of Italian Beyond Sausage links chopped. Use the food processor.
2 12 oz Package of Impossible vegan ground “beef” (Beyond Meat or any other brand works great)
1 medium yellow onion (6 oz or so) chopped
3 tablespoons of chopped garlic ( or more if you like)
1 zucchini. finely chopped
3 tablespoons Italian Seasoning
1 1/2 tablespoons of fennel seeds
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1/2- 1 teaspoon Salt
1 teaspoon Pepper
1 and 1/2 Jar of your favorite vegan tomato sauce
3-4 containers 8 oz of Kite Hill Vegan Riccota ( or your favorite vegan ricotta)
1 wheel of Myokos Vegan Mozz
1 bag Vegan Mozzarella shreds
Go Veg Vegan Parmesan
1 box of your favorite vegan lasagna noodles
In a large pot. Heat olive oil. Chop onion and bring to cook, stirring every so often. When onion being to turn translucent add chopped zucchini. Cook for 4-5 min. Once zucchini begins to soften, add all seasonings/herbs and garlic and stir. This will bloom your seasonings to give flavor. Cook for 1 min. Add in chopped plant-based sausage and ground plant-based meat. Stir in and cook for 4-5 min more. Once incorporated and browned, add in your tomato sauce and stir in. Turn heat to low and simmer for 10-15 min. Remove from heat.
Cook lasagna noodles per package.
Heat oven to 400 degrees.
Once your noodles are cooked and drained, take a lasagna pan and put a generous scoop of your sauce mixture on the bottom. Add a layer of noodles and another layer of sauce mixture. On top of that, add the first layer of ricotta and dollops of vegan mozzarella wheel. Repeat (noodle, sauce, cheese) 1 -2 more times. For the final layer on top, add shredded mozzarella and vegan parm.
Cover pan in foil and cook in an oven for 30 min. Remove foil and cook 10 more min. Serve and enjoy!