This Vegan Sausage Lasagna is made out of healthy, whole food ingredients. A delicious meal the whole family will enjoy!

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All the recipes for the components of this lasagna are listed below. Once you have all your components ready, it's time to assemble the lasagna. I am using a 9x15 inch pan.

Recipe:

8 oz of dry lasagna noodles of choice (boiled to al dente if necessary)
Approx. 1.5 liters of tomato sauce (HV sauce recipe and video linked below)
4 cups HV veggie sausage ground
4 cups of HV cheese sauce (videos linked below)
8 oz. fresh spinach
2 cups HV breadcrumbs (links below)

Layer lasagna according to your preference. This is what I did:

1 Thin sauce layer
2 Noodles
3 Thick sauce layer
4 Noodles
5 Cheese sauce
6 Spinach
7 Noodles
8 Veggie Sausage Ground
9 Noodles
10 Sauce

Bake at 375 F covered for 3035 minutes. Uncover and add:

11 Dollops of cheese sauce
12 Breadcrumbs

Bake uncovered for 10 minutes or until breadcrumbs are golden.

Allow to cool and set for 15 minutes before serving. Enjoy!

Veggie Sausage Ground:    • Best Healthy Vegan Sausage Oilfree, ...  

1 large head of cauliflower
16 oz white mushrooms
1 small yellow onion
1 cup walnuts (optional to soak them for 2+hrs for a softer texture)
3 tbsp tomato paste

Seasoning:
3 tbsp coconut aminos
1 1/4 tsp garlic granules
3 tbsp dried sage
1 1/2 tsp dried thyme
1/4 tsp ground nutmeg
2 tbsp ground fennel
1/23/4 tsp chili flakes
1/2 tsp black pepper
1 1/2 tsp salt or to your taste

* for NUT FREE version omit walnuts and add another 8oz of white button mushrooms more coarsely chopped than the first portion to keep some texture, or use sunflower or pumpkin seeds.

** for MUSHROOM FREE use equivalent in jackfruit and process in to smaller pieces.

Coarsely chop all vegetables in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)

Coarsely chop walnuts along with tomato paste until combined..

Add vegetables and mushrooms and continue to cook on mediumhigh until water begins to release (approx. 5 minutes) Increase heat to high.

Continue to mix until most of the water has cooked out add coconut aminos and seasoning. Continue to cook on high for another 510 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.

* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.

Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.

Add to your dish of choice.

Keeps well in the fridge for 35 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!


NIGHTSHADE FREE SAUCE:    • Simple NightshadeFree "Nomato" Tomat...  

HV Tomato Sauce    • Simple Tomato Sauce: Oilfree, Refine...  

INGREDIENTS
Sauce:
1 quart of tomato puree
3 cloves of crushed garlic minced
3 tsp dried basil
¾ tsp oregano
¾ tsp Salt
Pepper to taste

INSTRUCTIONS

Add a small amount of water (23 tbsp) to a saucepan. Heat on medium until water is simmering. Add garlic and let simmer for a couple of minutes. Add tomato purée and seasoning. Simmer for 20 minutes. Use with any dish that calls for tomato sauce.

HV Cheese Sauce:    • Vegan Cheese Sauce  

HV NutFree Cheese Sauce:    • Vegan, NutFree Cheese Sauce #oilfree...  

HV Almond Breadcrumbs:    • Almond Flour Breadcrumbs OilFree, W...  

HV Chickpea Breadcrumbs:    • Make Your Own Healthy Breadcrumbs!! #...