This unique red pepper and sausage lasagna turned out delicious! Who doesn’t love lasagna? It’s not only Garfield that loves this delicious pasta dish. We wanted to put a spin on the classic tomato sauce and ricotta style! To make the sauce we used roasted red peppers and garlic. This gives the sauce an amazing sweet, smokey taste. We also had it as leftovers for our lunch the next day and it saved great!
We also like a little bit of “meat” in our lasagna so we added a layer of crumbled vegan sausage as well as a layer of fresh zucchini. This recipe could easily be tweaked to fit any dietary restrictions. (i.e. gluten free lasagna noodles, or different veggies!) It’s getting even colder here in Ontario now that it’s January. So, we definitely wanted to fit in a few more homestyle comfort meals! We love taking a classic recipe and putting our spin on it to create something brand new! We hope you love this red pepper and sausage lasagna.
Be sure to follow us on Instagram and tag us in any recreations! Enjoy. If you’re looking for a different, lower-carb lasagna, check out our other one here!
RED PEPPER AND SAUSAGE LASAGNA
Course: DinnerCuisine: VeganDifficulty: Easy4
servings5
minutes40
minutesIngredients
Roughly 9 sheets of oven ready lasagna noodles
1 small zucchini
1 cup ground veggie sausage
2 tbsp fresh chopped basil
1 tbsp fresh basil to top
1/2 cup vegan mozzarella shreds to top
Cooking oil
- For The Sauce
2 red bell peppers
5 cloves garlic
1/4 cup nutritional yeast
4 cups unsweetened oat cream or milk
- For Tofu Ricotta
1 block extra firm tofu
1/4 cup nutritional yeast
Juice from 1 lemon
1/4 tsp garlic powder
Directions
- Prep: Slice zucchini into very thin slices. Chop veggie sausage or break up with hands until a crumble is achieved. Roughly chop basil. Remove stems and seeds from peppers. Peel but leave garlic cloves whole. Preheat oven to 400 degrees.
- To a baking sheet, add red bell peppers and whole garlic cloves. Toss in olive oil and sprinkle with salt and pepper before baking at 400 degrees for 20 minutes or until softened.
- Leave oven on but remove peppers and garlic. To a blender, add all sauce ingredients and blend until smooth. In a separate bowl, break up tofu with hands and add all remaining tofu ricotta ingredients.
- To a large deep casserole dish with a lid, start with a thin layer of sauce at the bottom to prevent sticking. Alternate layers, starting with a base layer of pasta followed by tofu ricotta, zucchini, sausage and so on. You can get creative with the layers. The only important thing is that every 2 layers add some sauce to keep the inside moist. Finish with breadcrumb mix and vegan mozzarella shreds.
- Bake covered at 400 degrees for 25 minutes. Remove cover and bake for an additional 15 minutes. Let cool for 5 minutes before serving. Enjoy!
