INSTRUCTIONS
LASAgna IN A WINDOW
Finely chop the onion, carrot and celery, and mince the garlic.
Heat a Dutch oven (or nonstick pot or deep sauté pan), cook the vegan meat until browned and crumbly, then set aside.
Add olive oil to the pot and sauté the chopped vegetables for 10 minutes until fragrant and soft, then add the meaty pieces back to the pot.
Add the tomato paste, stir for a minute or two until it starts to thicken.
Add crushed tomatoes, plant milk, broth/water, herbs and salt to taste.
Cut the lasagna leaves into 2-3 pieces, add them to the pot and bring everything to a boil.
Cook, stirring occasionally, or until pasta is al dente, 20 minutes.
CHEESE SAUCE
Melt the vegan butter in a small saucepan over medium heat.
Mix all-purpose flour, tapioca starch nutritional yeast, onion and garlic powder and whisk for a minute.
Stir in the plant milk and vinegar and continue stirring over medium heat until everything is smooth and bubbly.
Season with salt.
Drop some of the sauce on the lasagna and enjoy!
Optional: Top with fresh basil and oregano before serving
