Years ago, when I was a vegetarian and pre culinary school student, Stouffer's Vegetable Lasagna was a staple in my freezer.
Now, I eat mostly plant-based (my lovely wife is a carnivore, hence my other recipes), and to be honest, my wife isn't a fan of vegan food, so getting her to enjoy a slice of this lasagna is a win for me.
I challenge myself to get a variety of 30 different plants in my diet per week. Because I believe pure foods are healing foods. Give this recipe a try, and I highly suggest using lasagna noodles with only 2-3 ingredients because you don't need much more.
The first time I made this recipe, I was shocked at how good it came out. The second time around, not so much. Then there was third testing with canned beans, and the sauce flavor and texture were very similar to when I was using fresh beans, so canned it was.
Is this recipe just like the OG Stouffer's Vegetable Lasagna? Well, no. How could it be when this recipe is made with whole foods and dairy-free, but I think it comes pretty close, and I am guessing you will have a little pep in your step after eating all those plants.
I am here for any dairy-free remake of a favorite food, especially when it's good. Filled with veggies, noodles, a homemade "cream" sauce, and topped with seasoned panko coated in EVOO.
Welcome to my kitchen.
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