1-2 packs of Whole Wheat Lasagna Noodles
1 tub Earth Balance Vegan Friendly Butter
4 packs Daiya Cheddar and Mozzarella Vegan Dairy Free Cheese ( or make your own )
3 packs Boca Vegan "Meat" Crumbles ( or make your own )
1 White Onion
4 cans Diced Tomatoes
3 Large cans Tomatoe Sauce
3-4 Red or Green Peppers
3 Diced garlic cloves
Boil your lasagna noodles until ready to eat and set them off to the side.
In a separate pan add olive oil and heat. Dice your tomatoes, a white onion ( can be small ), some garlic, and red or green peppers. Add them to the olive oil and satuee for a few minutes. Add salt, pepper, basil, garlic powder, and your fake vegan meat crumbles of choice ( you can either purchase them, I used Boca, or make them yourself from lentils ect. there are recipes on here ). Sautee with diced veges until browned a bit but dont burn it, usually 10 minutes. This will be your "meat" layer.
In a soup pan, add your tomatoe sauce, some more diced tomatoes, basil and garlic. Heat up the sauce and stir frequently. You can add jalapenos for a kick or more diced peppers if you prefer. Add some Daiya cheese but not a lot, a sprinkle will do. Cheddar works best. This will be your "sauce layer"
In a large pan, or foil pan add a layer of lasagna noodles, then "meat" mixture, then "sauce" mixture, then some Daiya Cheddar "cheese" and some Daiya Mozz. "cheese". and repeat with as many layers as you want. I top off this lasagna with the lasagna noodles, and alittle bit of sauce and "cheese".
I then bake it for 15-20 minutes in the oven at 350 just to get everything to marinate together. The green peppers, onions and garlic make it amazing! dont leave them out