vegan rosé lasagna
This is a super simple lasagna that you can loosely follow and customize however you like. I used levelled up leftover lasagna soup, but you could easily make this from scratch too!
Ingredients
rosé sauce
- 4 C broth from lasagna soup (no noodles)
- 3/4 C vegan mozzarella shreds
- 1/3 C plain vegan cream cheese
- 2 tbsp tomato paste
- 2 tsp garlic powder
- 1 tsp dried or fresh oregano
- 1/2 tsp sea salt
lasagna
- noodles from lasagna soup
- 3 C veggie ground round (frozen or thawed)
- 2 1/4 C vegan mozzarella shreds
Instructions
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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.
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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.
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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.