This vegan rosé lasagna has a luscious creamy sauce and layers of vegan ground beef and cheese. Oh ya — and its made from leftover lasagna soup from my cookbook, Vegan Comfort Classics: 101 Recipes to Feed Your Face!
It's time to #levelupyourleftovers again and this time I've gone from comforting lasagna soup back to lasagna... and then back to soup again. No, I haven't lost my marbles! As much as I love that recipe, I just really don't want to eat the same soup 8 days in a row. If you're with me than do a little dance for my new YouTube series! Check out how it all went down in the video below.
If you don't have lasagna soup handy you can still make a version of this vegan rosé lasagna. All you have to do is blend your tomato sauce with something creamy! You could follow my homemade rosé sauce in Vegan Comfort Classics, or use vegan cream cheese and shredded mozzarella cheese like in this recipe. Lasagna is one of the easiest things to make. You don't really even need to follow a recipe. I mean, if Paris Hilton can do it, so can you!
After you deconstruct your lasagna soup to make lasagna, you might still have leftover rosé sauce and more leftover lasagna soup. You can add the rosé sauce back into the soup, like I did, and make a creamy version of the comforting lasagna soup. After I tasted this I kind of wanted to make creamy lasagna soup from now on! So you could definitely do that too. I added more water to thin out the rosé sauce, which is personal preference depending on how thick you like your soup, and added some more greens and fresh ground pepper. Easy peasy!
vegan rosé lasagna
Ingredients
rosé sauce
- 4 C broth from lasagna soup (no noodles)
- ¾ C vegan mozzarella shreds
- ⅓ C plain vegan cream cheese
- 2 tablespoon tomato paste
- 2 teaspoon garlic powder
- 1 teaspoon dried or fresh oregano
- ½ tsp sea salt
lasagna
- noodles from lasagna soup
- 3 C veggie ground round (frozen or thawed)
- 2 ¼ C vegan mozzarella shreds
Instructions
- If making this from the leftover lasagna soup, fish out the noodles from the soup and place them in another dish. Separate the 4 cups of broth with vegetables and add to a blender with vegan cream cheese, mozzarella shreds, tomato paste, garlic powder, oregano, and sea salt and blend until very smooth.
- In a 10 by 8-inch glass baking dish add a thin layer of sauce to the bottom and put a layer of lasagna noodles on top. Layer with about 1 cup of veggie ground round, then 1 cup of shredded mozzarella, and then a generous layer of sauce. Repeat again with noodles, ground round, mozzarella cheese, and sauce. Then the final layer I did was noodles, a thin layer of sauce, ground round and mozzarella cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 20 minutes until the top is more crisp and the sides are bubbling.
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