|Who needs pasta when squash is cheaper and readily up to task!|
|In your grocer's freezer, check out Beyond Meat's Beef Free Crumbles in these sleek designed reusable zipper packages.|
|100% vegan, gluten free, no cholesterol, no soy, Non-GMO, kosher goodness.|
Although I say that this lasagna is one serving, I bet it could be split into two with a side salad and bread roll. I just happened to be extremely ravenous after three hours spent in rainy downtown (walking to and fro for my official No Transpass Month). Thank heavens for Feist's "Sealion" saving the almost dreary evening. Oh and the lasagna of course.
Unfortunately, our kitchen light bulb went out and all photos are taken in my well lit bedroom, cropped accordingly. No one wants to see a cookie sheet on a desk or witness a grown woman watching Pepper Ann reruns whilst forking her vegan dinner.
Roasted Yellow Squash Lasagna Ingredients and Preparation
1 yellow squash, cut long ways
2 tablespoon coconut oil
1 teaspoon Italian Seasonings
1 teaspoon salt
1 teaspoon garlic
1/4 teaspoon black pepper
1 cup broccoli, steamed
1/2 cup Beyond Meat Feisty Beef Free Crumbles
1/2 cup tomato sauce
2 tablespoon nutritional yeast
Preheat oven to 400 degrees.
|To be honest, it collapsed. But bottom is one squash slice, topped by broccoli, another squash slice, Beyond Meat sauce, and another squash slice, and so forth. Extra nutritional yeast decor.|
|Close up of lasagna action.|