Ray's Vegan Lasagna
Ray's Vegan Lasagna

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ray's vegan lasagna. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Ray's Vegan Lasagna is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Ray's Vegan Lasagna is something which I’ve loved my entire life.

Raw Vegan Lasagne is perhaps the most quintessential classic raw food dish. I'd say it's probably introduced more people to raw food via retreats and restaurants than anything else. Rays Vegan Soul Plantbased Shack does Soul Food Sundays with curbside.

To get started with this recipe, we have to first prepare a few ingredients. You can have ray's vegan lasagna using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ray's Vegan Lasagna:
  1. Get 4 (14.5 oz) cans stewed and/or diced tomatoes
  2. Prepare 6 oz can tomato paste
  3. Get 3 tbsp olive oil
  4. Get 1 large onion diced
  5. Get 2 bell peppers of your choice chopped into inch long pieces
  6. Prepare 1 medium zucchini
  7. Get 4-6 cloves garlic minced
  8. Take 1/2 package Lightlife Smart Ground meatless original crumbles
  9. Make ready 1 (7.1 oz) Daiya mozzarella style shreds
  10. Prepare 9 lasagna noodles
  11. Get 2 tbsp Italian seasoning

This one uses as few as possible without sacrificing flavor. Lasagna without meat or cheese is dangerous. Does it not defy the very definition of lasagna? I solemnly swear that this lasagna is not only vegan and whole-wheat, but also delish to the tenth.

Steps to make Ray's Vegan Lasagna:
  1. In a large pot, add the cans of tomatoes (with their sauce), 1 can full of water, and the Italian seasoning then turn the heat to medium. Trim the ends off the zucchini and slice in half lengthwise then cut individual slices (like cutting a cucumber) and add to the pot.
  2. In a large non-stick skillet, add the olive oil and set to medium high. Add the onions and peppers and saute till the onions are soft. Add a little salt for flavor. When the onions and peppers are done, add the garlic and cook another 1-2 minutes. Add the tomato paste and cook another 1-2 minutes then add contents to the large pot.
  3. Once the pot starts to bubble, turn the heat down and simmer partially covered for 1 hour. Remove the cover and turn the heat up very slightly and continue to cook about another 2 hours. When the sauce reduces enough to be a thick sauce, continue to the next step.
  4. In a non-stick skillet, spray with a vegan oil spray and add the meatless crumbles. Cook for about 4 minutes until they are hot and then add to the sauce pot. This product really adds a meaty taste to the recipe.
  5. Turn oven on to 375 degrees. Cook the lasagna noodles in boiling water for 8-10 minutes. Once done, it's time to assemble the lasagna.
  6. In a 13 X 9 glass pan start adding the ingredients in this order: 1 and 1/2 cups of the sauce, 3 noodles, 2 cups sauce, 1/3 of the cheese, 3 noodles, 2 cups of sauce, 1/3 of the cheese, 3 noodles, rest of sauce, rest of cheese.
  7. Bake covered with foil for 25 minutes. Removed foil and bake another 10 minutes. You are done.
  8. Options to improve: Instead of the middle cheese layer as mozzarella, try adding a layer of the Daiya pepper jack cheese. With this option, you can add more cheese to the other layers.

This vegan lasagna is the real deal—hearty, full of protein and a vegan spinach ricotta. It wasn't until I made this vegan lasagna and was feeling nostalgic that I realized that I ate these kinds of TV. Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Reviews for: Photos of Vegan Lasagna.

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