Visit www. Veggie-Kids. Blogspot. com or www. Veggie-Kids. net! This is a healthy lasagna recipe your whole family will enjoy! It’s cholesterol free, dairy free, plant-based, vegan and it tastes great. . . just like the full-fat version. We’ve replaced traditional ingredients with nutritious options derived from plants. Hope you enjoy it as much as my family did! Healthy Lasagna (Vegan) 9 whole wheat lasagna noodles 2 Tb . olive oil (1 Tb. for “sausage”, 1 Tb. for onion/garlic) 1 lb. fake sausage (vegan meat alternative) 1 1/2 C. yellow onion, diced 3 medium garlic cloves, minced 4 C. tomato sauce (organic preferred) 2 tsp. dried parsley 2 tsp. dried basil 1/2 tsp. ground black pepper 1 tsp. sea salt 2 C. vegan shredded mozzarella “cheese” 1/2 C. grated vegan parmesan “cheese” (optional) 2 C. fresh spinach, chopped For ricotta cheese replacement: 8 oz. firm tofu 1 Tb. lemon juice 1 tsp. apple cider vinegar 1 1/2 tsp. nutritional yeast sea salt & pepper Preheat oven to 400F. Boil salted water in large pot for noodles. In large skillet, heat oil over medium heat. Add onions and saute for 5 minutes or until soft. Add garlic and turn heat to low. Stir in tomato sauce and herbs with salt and pepper and let simmer over low heat for 20 minutes. Once your water is ready, add the noodles and cook for 9-10 minutes. In medium skillet, heat oil over medium heat and add the fake sausage, cooking until browned and a bit crispy. If it sticks, add a little more oil to the pan and move it all . . .

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