1 Picture
Ingredients
- Ingredients:
- If you’re using traditional lasagna noodles like I did, the best thing to do is (before you cook them) break them in half lengthwise (so you have 2 long, skinny pieces), then break each of those into thirds or fourths. The pieces don’t need to be uniform.
- 1 large onion, chopped
- 1 teaspoon dried minced garlic
- 2.5 teaspoons dried oregano
- 3/4 teaspoons crushed red pepper flakes
- 1 teaspoon dried rosemary
- 14 ounce can diced tomatoes
- 1/3 cup spaghetti sauce
- 2 cups soy curls (unsoaked)
- 6-8 cups water
- 1 cube veggie broth bouillon
- 2 bay leaves
- 1.5 Tablespoons dried basil (plus more for sprinkling)
- 10 ounces of dried pasta
- S&P to taste
- 1 cup Daiya mozzarella shreds
Details
Servings 6
Adapted from thatwasvegan.com
Preparation
Step 1
Water saute the onions and garlic until the onions are soft, 4-5 minutes. Sprinkle in the oregano, crushed red pepper flakes and rosemary. Cook over medium heat for 2-3 minutes, then add the diced tomatoes (including the juice in the can), spaghetti sauce and the soy curls. Stir everything together.
Add the water (6 cups at first, you may want to add more later), bouillon, basil and bay leaves and bring to a boil. Reduce heat and let simmer (covered) for 15-20 minutes. Add the pasta and allow to simmer for another 20 minutes (or until the pasta is cooked through- depending on the type you use). Add S&P as needed. Also decide at this point if you need to add any extra water, if it’s boiled down too much. I added another 1.5 cups when all was said and done.
The last step before you’re ready to serve is to stir in the mozzarella and let it get a bit melty (1-2 minutes). Sprinkle and dried basil, and serve.
Review this recipe