So let me first put out this disclaimer…I am not vegan. I do not like to put a label on myself. I will just say that I try to eat healthy. I must say that I do not eat beef or pork. I do eat chicken maybe once or twice a month and I absolutely love cheese.
Due to my fibroid issues, I have changed the way I eat tremendously. I cut out the beef and pork due to the hormones they inject. When I eat chicken or dairy products, I always make sure it is organic and grass fed. I must say since I’ve changed my eating lifestyle that I feel much better.
For those of you interested in a vegan option to substitute dishes made with meat and dairy, I am happy to share some of my recipes. This evening I am sharing with you my “Beef-less Lasagna”. Here is what you need:
- Morningstar Grilled Crumbles
- Lasagna shells
- Vegan Gourmet Mozzarella shreds
- Pasta sauce
- Extra virgin olive oil
- Tofutti ricotta cheese
- Italian seasoning
- Hamburger seasoning
Preheat oven to 400 degrees. Add water to pot with olive oil and Italian seasoning. Bring water to a boil. Add grilled crumbles to frying pan and add 1/4 cup of water. Cover until softened. Once softened add the pasta sauce, Italian seasoning and hamburger seasoning. Cover and simmer for 10 minutes.
Once pasta is done, you are going to start the assembling process.
- Layer glass dish with a little pasta sauce
- Put down first layer of pasta
- Now layer on some ricotta cheese
- Now layer on some meat sauce
- Now layer on some shredded mozzarella cheese
- Repeat numbers 2-5
- On the top layer, add the rest pasta sauce and remaining mozzarella cheese
Cover with foil and put in the oven for 45 minutes. Take out of oven after 45 minutes and let it set for about 15-20 minutes. Enjoy 😋