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    You are at:Home»Dairy-Free Recipes»Deconstructed Veggie Lasagna: Easy Vegan Dinner for One (or Two)

    Deconstructed Veggie Lasagna: Easy Vegan Dinner for One (or Two)

    11
    By Alisa Fleming on January 30, 2018 Dairy-Free Recipes, Entrees, Pasta

    I’m constantly halving recipes to avoid excessive leftovers in our two-person household. So it was nice to learn about Vegan for One: Hot Tips and Inspired Recipes for Cooking Solo by Beverly Lynn Bennett and Ellen Jaffe Jones. Their recipes actually work well for singles and couples, since most make two servings. This deconstructed veggie lasagna recipe is a great sample recipe. It shows the everyday ease, nutrition, and style of this simple cookbook.

    Deconstructed Veggie Lasagna

    The chapters in Vegan for One include Dressings, Salads, and Slaws; Soups; Wraps and Sandwiches; Side Dishes; Main Dishes; Cookies, Bars, and Sweet Treats; and Baked Goods and Desserts. Below is a selection of the recipes that piqued my interest.

    • Vegan for One - Hot Tips and Inspired Recipes for Cooking Solo by Ellen Jaffe Jones and‎ Beverly Lynn Bennett Spiced Apple-Walnut Roll-Up
    • Tex-Mex Breakfast Burritos
    • Dark Chocolate Sauce
    • Savory Onion Gravy
    • Kale Caesar Salad with Roasted Chickpea Croutons
    • Miso Noodle Soup
    • Mexicali Corn Quesadillas
    • Smoky-Bacon Brussels Sprouts
    • Caribbean Black Beans with Mango Salsa
    • California Vegetables au Gratin
    • Tuscan Tempeh with Onion and Bell Pepper
    • Caramel-Almond Blondies
    • Fruit Galette for One

    And of course, this wonderful deconstructed veggie lasagna is impossible to resist. It’s a plant-based pasta with a hint of convenience and loads of nutrition.

    This cookbook does include many gluten-free recipes, but many of the recipes do use wheat. I added a gluten-free pasta option to the deconstructed veggie lasagna recipe below.

    Special Diet Notes: Deconstructed Veggie Lasagna

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

    5.0 from 1 reviews
    Deconstructed Veggie Lasagna
     
    Print
    Prep time
    15 mins
    Cook time
    25 mins
    Total time
    40 mins
     
    At first glance this recipe may seem a bit complicated, but it’s actually easy enough for even a novice cook to pull off. This enticing dish has all the flavors of layered lasagna but with far less hassle. Both the vegetable and tofu ricotta mixtures can be made while the pasta is cooking.
    Author: Ellen Jaffe Jones and Beverly Lynn Bennett
    Serves: 2 servings
    Ingredients
    • Pinch sea salt (optional) + additional to taste
    • 4 ounces pasta (such as penne, rotini, or ziti; optionally gluten free)
    • 1 cup frozen California mixed vegetables (broccoli, carrots, and cauliflower) or other frozen mixed vegetables
    • ¼ cup diced red or yellow onion
    • ¼ cup diced red bell pepper
    • 1½ teaspoons olive oil
    • 2 large cloves garlic, minced
    • 1 teaspoon Italian seasoning or ½ teaspoon dried basil + ½ teaspoon dried oregano
    • 4 ounces firm or extra-firm tofu
    • 1 tablespoon nutritional yeast flakes
    • 1 tablespoon lemon juice
    • ¾ cup dairy-free marinara sauce
    • ¼ cup dairy-free mozzarella cheese shreds
    • Freshly ground black pepper
    Instructions
    1. To cook the pasta, fill a large saucepan two-thirds full with water. Add the optional salt and bring to a boil over medium-high heat.
    2. Add the pasta and cook, stirring occasionally, according to the package instructions or until tender. Reserve ¼ cup of the pasta water. Drain the pasta in a colander and return it to the saucepan.
    3. While the pasta is cooking, make the vegetable mixture. Put the frozen vegetables, onion, bell pepper, and oil in a large nonstick skillet and cook over medium heat, stirring occasionally, for 5 minutes. Add the garlic and Italian seasoning and cook, stirring occasionally, until the vegetables are tender, 2 to 3 minutes.
    4. While the vegetable mixture is cooking, make the tofu ricotta. Put the tofu, nutritional yeast, and lemon juice in a small bowl. Add the reserved pasta water and mash with a fork to combine.
    5. Add the tofu mixture to the cooked pasta and stir until well incorporated.
    6. Add the pasta mixture to the vegetable mixture in the skillet and stir to combine. Add the marinara sauce and cheese and stir until evenly distributed.
    7. Season with salt and pepper to taste. Serve hot.
    8. Stored in an airtight container; the extra serving of deconstructed lasagna will keep for
    9. days in the refrigerator. Warm in a small saucepan or skillet over medium-low heat before serving.
    Notes
    This recipe is reprinted with permissions from Vegan for One: Hot Tips and Inspired Recipes for Cooking Solo by Ellen Jaffe Jones and Beverly Lynn Bennett.
    3.5.3229

    Key Pantry Ingredients: Deconstructed Veggie Lasagna


    More Recipes by Chef Beverly Lynn Bennett

    Tropical Fruit Parfaits with Vanilla Nut Whip (vegan, gluten-free & soy-free)

    Tropical Fruit Parfaits with Vanilla Nut Whipped Topping

    Shredded Vegetable & Kale Pancakes (vegan, gluten-free & allergy-friendly)

    Shredded Vegetable & Kale Pancakes

    Chocolate Lover’s Cupcakes (vegan, gluten-free & soy-free)

    Chocolate Lover’s Cupcakes

    Want More Recipes? Enjoy my Cookbook Eat Dairy Free!

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    11 Comments

    1. Natalie on February 8, 2018 1:08 am

      This recipe is really a time-saving way on cooking 😉 I do hate put food in the fridge for days because the taste will not good anymore when we re-warm it. Thus, I always try to calculate how much ingredient I can eat in every meal xo

      Reply
    2. Emily Kyle on February 1, 2018 3:59 am

      I actually know so many people who struggle to cook for just one or two people so this will be hugely helpful! Thank you for sharing, love this recipe!

      Reply
    3. Jessica Levinson on January 31, 2018 7:16 am

      What a delicious dinner for the family! The layers of flavor sound wonderful!

      Reply
    4. Whitney E, R.D. on January 31, 2018 3:10 am

      Love this “deconstructed” version of lasagna! This looks absolutely incredible! So delicious, nutritious + full of flavor! This is up there in the next meals I just have to try! Thank you for this amazing recipe 🙂

      Reply
      • Alisa Fleming on January 31, 2018 7:12 am

        Happy to share it!

        Reply
    5. Katherine on January 30, 2018 9:04 pm

      This looks delicious and super family friendly! I can’t wait to try it out 🙂

      Reply
    6. Lorie on January 30, 2018 8:04 pm

      Love this! My hubby hates leftovers and meals like this always make so much. This is perfect!

      Reply
      • Alisa Fleming on January 31, 2018 7:13 am

        I’m in the same boat – my husband hates leftovers! It’s so frustrating!

        Reply
    7. Liz on January 30, 2018 2:32 pm

      This looks so great! I love the variety and option for 1 or 2 servings! I would use the 2 as a leftover for lunch!

      Reply
    8. Deryn on January 30, 2018 12:59 pm

      I love this recipe! I’m too lazy to make full-on lasagna but it is such a cozy and yummy meal..best of both worlds here! This sounds so good.

      Reply
      • Alisa Fleming on January 31, 2018 7:15 am

        I know what you mean. It never seems worth it for smaller households.

        Reply

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