eatwoo.com
Brinner Lasagna
 |
| Brinner Lasagna |
Brinner Lasagna: The year we fine-tuned and streamlined our kitchen was a serious year in our lives. It was the kind of year during which you realize all that growing up you did in your twenties wasn’t nearly enough, and yet you know your thirties are still way more awesome than your twenties ever were. It was also the year we combined all our favorite breakfast foods into a lasagna and enjoyed it for a week with decaf coffee, because we’re too old to drink caffeinated beverages after five p.m. these days.
MAKES 6 TO 8 SERVINGS
$3.18 PER SERVING
Ingredients for Brinner Lasagna recipe
- 1 (9-ounce) package lasagna noodles, cooked (not oven-ready)
- 4 tablespoons olive oil
- 4 vegan sausages, crumbled (we recommend Field Roast Original Sausages, Tofurky Italian Sausages, or Upton’s Naturals Italian Seitan)
- 2 (16-ounce) packages extra-firm tofu, drained
- 1 cup nutritional yeast
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅓ cup vegan bacon bits
- 1 small red onion, diced
- ½ green bell pepper, diced
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Pinch of celery seed
- ½ teaspoon smoked paprika
- 1 large sweet potato, peeled and shredded
- ½ cup shredded vegan cheddar cheese (we recommend Daiya)
- 1 large tomato, sliced
- 2 green onions, diced
How to make Brinner Lasagna ?
Preheat the oven to 400ºF.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, adding a tablespoon of the olive oil to the water to keep the noodles from sticking together. Drain and set aside to cool.
In your always-faithful cast-iron skillet, heat 1 tablespoon of olive oil over medium heat. Toss in the vegan sausage and cook until it has crispy edges and is a light golden brown. Set aside.
In a large bowl, use a fork to mash the tofu into bite-size pieces. Using a large spoon, mix in the nutritional yeast, cumin, onion powder, garlic powder, vegan bacon bits, red onion, bell pepper, salt, black pepper, celery seed, and paprika.
In a separate bowl, mix the sweet potato with the remaining 2 tablespoons olive oil and the vegan cheese.
Build the lasagna: In a shallow casserole dish or lasagna pan, arrange a layer of noodles. Top the noodles with an even layer of the tofu and vegetable mixture, distributing the vegetables evenly. Add another layer of noodles, a layer of tomato slices, and then a layer of crumbled vegan sausage. Place one last layer of lasagna noodles over the vegan sausage and tomatoes, then spread the sweet potato and cheese mixture over the top.
Bake for 30 minutes, or until the vegan cheese has melted and the sweet potatoes are lightly crispy.
Serve hot, with some green onions sprinkled over the top.
You can use any leftover vegan cheddar cheese to make:
GIPHY App Key not set. Please check settings