Vegan🌱Nutrient-packed Lasagna🍝

【Vegan🌱Nutrient-packed Lasagna🍝】

Vegan Nutrient-packed Lasagna by piggyinkitchen

What I want to share with you is vegan lasagna!
Tomato stew that I used for this lasagna is homemade and I've been making it for years and years!
This time, I wanted to use a half batch of tomato stew that I had, so I made lasagna for my boyfriend andd myself. Although he is non-vegan, he loves this dish! So I'm hoping that non-vegans would love this as much as he does!

Also, this is a perfect dish for a crowd when you're having a home party!
Well, I know that social-distancing has been going on, but at least you can enjoy this lasagna with your loved ones :)

This recipe is:

• Vegan
• Nut free
• Nutrient-dense

I used whole wheat lasagna noodles instead of regular one, but you can totally substitute with your preferable type of noodles such as:

• Gluten free pasta
• Brown rice pasta
• Quinoa pasta

For the tomato stew, I recommend using leftover from the previous day because it tends to have more rich flavor the day after.

When you assemble all the elements, follow the order below:

1. Tomato stew
2. Zucchini
3. Vegan cheese
4. Lasagna noodle

Then repeat until your casserole is full or you have no longer all the elements.
The top layer should be only tomato stew, zucchini and cheese, just like the picture below.

Before baking vegan lasagna by piggyinkitchen

Mmmm nicely assembled!

By the way! I added some quinoa in tomato stew to provide more nutrients packed in it, such as protein, manganese, magnesium, iron, and fiber! But you don't have to if you don't feel like it! Follow your feeling :)


Here is the recipe card for you.
Enjoy cooking!

Vegan Nutrient-dense Lasagna

INGREDIENTS
1/2 cup chickpeas, soaked overnight
Avocado oil
3 cloves garli, minced
2 bay leaves
1 onion, roughly minced
1 carrot, skin on, chopped
Himalayan Pink Salt
Black pepper
1 can whole tomatoes
1 tablespoon white wine
1/4 cup quinoa
1/2 tablespoon cumin, ground
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
6 lasagna noodles
Himalayan Pink Salt
Vegan cheese
1/2 zucchini, sliced, grilled

INSTRUCTIONS

1. Cook chickpeas in a pot until soften.
2. In another pot, heat oil and add in garlic and bay leaves.
3. When aroma comes out from garlic and bay leaves, add in onion and cook until golden brown.
4. Add in carrot, salt and pepper.
5. Add in cooked chickpeas, white wine, quinoa and whole tomato cans and simmer over the midium heat until water evaporate enough.
6. Season with Himalayan pink salt, black pepper, cumin, dried basil and oregano.
7. Cook your lasagna noodles following the instructions on the package.
8. Preheat the oven to 390°.
9. In your casserole, assemble all elements: tomato stew, grilled zucchini, cheese and one sheet of cooked noodle.
10. Repeat until the casserole is full or all elements are used up.
11. The top layer should be: stew, grilled zucchini and cheese.
12. Bake in the preheated oven for approximately 30 minutes until cheese become nicely brown.

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NOTES
Better use your leftover tomato stew to make it easier and faster as well as flavourful!

I hope you enjoy it as much as I do!
If any questions, please feel free to leave me a comment below or directly contact me anytime! I'm happy to help you out!
Thank you,

-piggyinkitchen-