Do you love making lasagna but hate all the work that goes into making it? This recipe is for you.
The Sweet Plant Life
8 oz spaghetti – gluten free is fine
2 flax eggs
2 tbsp vegan butter, I use Melt
1/3 cup veggie Parmesan cheese
Meatless sausage crumbles – I use 1/2 to 3/4 of a 13 oz. bag
14.5 oz can diced tomatoes
1 6 oz. can tomato paste
1 tsp dried oregano
1 tsp sugar
1/2 tsp garlic salt
8 oz. ricotta cheese – I like Kite Hill
8 oz. mozzarella cheese – I use Daiya
Cook spaghetti according to package directions, drain. Stir butter into hot spaghetti. Stir in veggie Parmesan cheese and flax eggs. Form spaghetti mixture into a “crust” in a coated 10-inch pie plate.
In skillet, warm sausage crumbles. Add diced tomatoes, tomato sauce, sugar, oregano and garlic salt. Heat through. Spread ricotta cheese on top of spaghetti crust. Place tomato mixture on top. Bake uncovered in a 350 degree oven for 20 minutes. Sprinkle with mozzarella cheese. Bake for 5 minutes or until cheese melts.
Enjoy with a salad. Give this a try; I know you will love it!
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