(recipe under link above, from the PPK website).
Before & After:
It was mighty delicious, almost as much as my Lasagna:
Ingredients:
No-boil Lasagna noodles (they cook as they bake and turned out really well- not just a gimmick)
1-can Tomato Paste
2-cans Stewed Tomatoes (diced)
2 Fresh tomatoes (diced)
Soyrizo
Field Roast Vegan Sausage
1 head of Garlic
1 large yellow Onion
3 Jalapenos
3 Habaneros
1 bag of Daiya vegan cheese shreds
EVOO
Parsley, Basil, Salt, Pepper to taste
More veggies (fresh spinach, kale, broccoli etc recommended)
1- large casserole dish
Instructions:
SAUCE:
-Preheat oven to 350.
-Saute onions and peppers in oil with salt and pepper, let simmer while you peel and slice the garlic.
-Dice tomatoes and add those, then add the garlic (if you add the garlic first it can stick/burn)
-add tomato paste, stewed tomatoes (juice included), and soyrizo and stir to distribute evenly (add a little water if too thick- I fill the small tomato paste can with water and add that).
-Add spices, herbs to taste.
You can either throw all your veggies into the sauce, along with the vegan sausage, or cook those separately as their own layer... I saved time and threw everything in together, but a layer of spinach leaves, and diced sausage is nice too.
BAKE:
In a large casserole dish start with a layer of sauce on the bottom and neatly place layers of noodles, "cheese" veggies, sauce etc until you tun out of noodles, sauce and veggies. I add more cheese on top. Bake at 350 for 45 minutes- with the no-boil noodles, put aluminum foil over the dish while it cooks.
Cut into squares and let cook before serving, so the pieces are a little firm, stick together better. yum.
