CONTENTS
    LASAgna IN A WINDOW
    6 lasagna sheets
    10oz vegan meat replacement
    2 heaping tablespoons tomato paste
    32 ounces crushed tomatoes
    32 ounces vegetable broth or water
    1 cup creamy plant milk, plain and unsweetened
    1 medium sweet onion finely chopped
    3 large cloves of minced garlic
    1 carrot
    1 celery stalk
    1 tablespoon olive oil
    2 teaspoons Italian seasoning
    1 teaspoon dried basil
    1/2 teaspoon crushed fennel seeds, optional
    salt to taste
    CHEESE SAUCE
    1 tablespoon vegan butter
    1 tablespoon of all-purpose flour
    1 tablespoon tapioca starch optional
    1 cup creamy plant milk, plain and unsweetened
    1 tablespoon white wine vinegar
    1 tablespoon nutritional yeast
    1 teaspoon each garlic and onion powder
    salt to taste

    INSTRUCTIONS
    LASAgna IN A WINDOW
    Finely chop the onion, carrot and celery, and mince the garlic.
    Heat a Dutch oven (or nonstick pot or deep sauté pan), cook the vegan meat until browned and crumbly, then set aside.
    Add olive oil to the pot and sauté the chopped vegetables for 10 minutes until fragrant and soft, then add the meaty pieces back to the pot.
    Add the tomato paste, stir for a minute or two until it starts to thicken.
    Add crushed tomatoes, plant milk, broth/water, herbs and salt to taste.
    Cut the lasagna leaves into 2-3 pieces, add them to the pot and bring everything to a boil.
    Cook, stirring occasionally, or until pasta is al dente, 20 minutes.
    CHEESE SAUCE
    Melt the vegan butter in a small saucepan over medium heat.
    Mix all-purpose flour, tapioca starch nutritional yeast, onion and garlic powder and whisk for a minute.
    Stir in the plant milk and vinegar and continue stirring over medium heat until everything is smooth and bubbly.
    Season with salt.
    Drop some of the sauce on the lasagna and enjoy!
    Optional: Top with fresh basil and oregano before serving