John Salley's Lasagna Primavera

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

  • 8 ounces lasagna noodles

  • 2 tablespoons olive oil

  • 1 small yellow onion, chopped

  • 3 garlic cloves, minced

  • 3 cups plain unsweetened soy milk

  • 3 tablespoons nutritional yeast

  • 1 teaspoon ground nutmeg

  • 1 medium red bell pepper, chopped

  • 2 tablespoons minced fresh flat-leaf parsley

  • 1 zucchini, halved or quartered lengthwise and cut into 1/2 inch slices

  • 1 pound of firm tofu, drained and patted dry

  • 1 1/2 vegan Parmesan

  • 2 Daiya vegan cheese, shredded

  • 2 packs of beef-less ground beef

  • 1/2 organic sautéed spinach

DIRECTIONS:

  • Sauté the onions, garlic, and pepper.

  • Layer the lasagna noodles with all the ingredients.  Be sure to top each layer with cheese.

  • Cook in the oven at 350 degrees F for one hour.

  • Let the lasagna sit for 15 minutes before cutting and serving.

Melanie Dunea