Plant Based Lasagna

Plant Based Lasagna

On cold, snowy days in Denver I find myself craving comfort foods. I crave the process of making them from scratch just as much as the actual craving to devour their creamy goodness. I want to simmer vegetables with a sprig of thyme for hours. I want to smell onions and garlic sauteing in my cast iron skillet. And I want each step to fill my house with its aroma until the final step when the aromas swirl together and I am rewarded with a teaser of what I’m about to pull out of the oven.

Feeling inspired by Oh She Glows and her “Vegan Lasagna with Basil Cashew Cheeze,” I decided to create my own lasagna. I skipped out on using the Daiya, and made an almond bechamel sauce from scratch instead. I created the second layer by sauteing grated tempeh with onions, garlic and herbs in cast iron. And of course, to create the third layer, I simmered fire roasted tomatoes with a sprig of thyme.


    • Thanks, Carol!


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