Vegan Lasagna with Kalamata Olives and Mushrooms

We’ve written in the past about mindful meals and compatible cuisine You can also read more from Everyday Journeys | Everyday People. Most of the time, we make and offer one recipe. But there are times when one of us will want a dish made just a little bit differently. This article and recipe offers one easy alternative that works well for spanikopita, meat loaf, moussaka, casseroles, and–in this recipe–lasagna.

In the case of this recipe, we offer the vegan option below (version on the left in the photo). The alternate recipe (on the right), uses cow’s milk cheese, but is otherwise the same.

Spices
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp onion powder
1/2 tsp garlic powder

Ingredient List
1/2 pound Beyond Burger (Beyond Burger)
4 oz mushrooms — we used shitake
Olive oil
1 medium tomato, sliced
1 medium green bell pepper, diced
1 package rice lasagna noodles (Tinkyada)
1 1/2 jars spaghetti sauce, kalamata and capers (or your choice)
8 oz mozarella cheese (Miyokos)
shredded parmesan cheese (Violife)

Preparation
Preheat oven to 350 degrees.

Boil lasagna noodles according to direction, drain and cut to fit pans.

In a skillet, add small amount of olive oil and sautee Beyond Burger, mushrooms, and bell pepper. Add spices. When vegetables are soft, add 1 jar spaghetti sauce. Substitute sauce to your taste.

Lightly grease pans (we used two cast iron bread pans). Add a thin layer of meat sauce, single layer of noodles, layer of mozarella cheese. Repeat, ending with a layer of noodles.

Add one layer of sliced tomatoes. If slices are overwhelming to you, dice the tomatoes and mix with sauce or cheese.

Add 1/2 jar of spaghetti sauce to top of lasagna and garnish with shredded parmesan cheese.

Cook, uncovered, for 30 minutes. Allow to set for 10 minutes and serve.