Vegan/Gluten Free Lasagna!

Tonight’s dinner is vegan/ gluten free lasagna!

Here are the ingredients!

· 16 ounces of Beyond Beef vegan ground sausage (8 ounces of original, 8 ounces of mild)

· 2 cup of Kite Hill Vegan Ricotta cheese

· 16 ounces of Daiya vegan pizza blend cheese

· 24 ounces of tomato sauce

· 3 tablespoons of sriracha seasoning

· 1 pound of Barilla gluten free lasagna noodles

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

First, I set a large skillet to high heat and browned all of the vegan sausage. Then I added in the tomato sauce and seasoning and let it simmer on low. Once the sausage was done, I turned the heat off.

I filled a large pot with water and added in the salt and olive oil. I covered the pot and set the heat to high. Once it was boiling, I added in the noodles and cooked them for 10 minutes.

Once the pasta was done, I drained it and set them on a large plate. I lined a medium sized glass pan with foil and sprayed it with my non-stick spray. I laid down a layer of noodles and added a layer of sauce and then dollops of the kite hill cheese. I kept repeating this until I had several layers and then topped it off with he remaining cheese.

I covered with foil and baked it for 375 degrees for 40 minutes then baked it uncovered for 10 minutes. I let it cool for about 10 minutes for serving.