Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Vegan Lasagna

print
Ingredients: 

2 small to medium white onions, finely chopped
4-6 cloves garlic, minced
5 cups mushrooms, chopped
2 red peppers, chopped
2 cups zucchini or eggplant, chopped (optional)
½ tbsp basil
1 tsp oregano
¼ - ½ tsp hot pepper flakes
2 x 680 ml/23 oz cans plain tomato sauce (Here's the tomato sauce I used)
¼ cup balsamic vinegar
Salt and pepper to taste
Nut Free Vegan Cheese Sauce (double the recipe)
¾ cup frozen spinach, defrosted and some of the water pressed out (measured after defrosting)
12-16 lasagna sheets


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook