Italian

Vegan Italian Noodle Bake

I love Italian food, especially lasagna, but don’t always feel like taking the time and energy to make it. So when I am craving noodle filled, cheesy, saucy Italian goodness in a hurry, this quick Italian noodle bake fits the bill! It’s delicious comfort food at it’s best! I especially love the wide eggless ribbon noddles that we use, but if you can’t find any near you, feel free to use any noodle you like. This quick recipe also freezes and reheats well, so Its perfect for meal prep!

I love Italian food, especially lasagna, but don’t always feel like taking the time and energy to make it. So when I am craving noodle filled, cheesy, saucy Italian goodness in a hurry, this quick Italian noodle bake fits the bill! It’s delicious comfort food at it’s best! I especially love the wide eggless ribbon noddles that we use, but if you can’t find any near you, feel free to use any noodle you like. This quick recipe also freezes and reheats well, so Its perfect for meal prep!

INGREDIENTS:

  • 16 oz package of wide ribbon eggless noodles

  • 28 oz can crushed tomatoes

  • 1 package Lightlife ground “beef” or sausage or any other meatless crumble

  • 1 small yellow onion, diced

  • 1 small red or yellow bell pepper, diced

  • 2 teaspoons minced garlic

  • 1/2 cup non dairy plain yogurt

  • 2 tablespoons dijon mustard

  • 3 tablespoons non dairy cream cheese

  • 1 cup vegan cheddar shreds, homemade or store bought

  • 1 cup vegan mozzarella shreds, homemade or store bought

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Boil Noodles according to package instructions. Drain noodles and mix in the yogurt, cream cheese, and dijon mustard. Set aside.

  2. In a large skillet, add a few teaspoons of oil over medium heat. Add the onion, garlic and pepper to the pan. Cook until the veggies are soft. Add the Lightlife and break apart into a crumble using a spatula. Allow the meatless crumble to cook through.

  3. Once the the meatless crumbles have cooked through, add the can of crushed tomatoes to the same pan. Add the thyme, oregano, salt and pepper and allow the sauce to simmer for about 10 minutes.

  4. In a large casserole dish or 9x13, add half of the noodles to the bottom. Top the noodles with half of the sauce mixture. Next, add the remaining noodles and top with the remaining sauce.

  5. Sprinkle the top with the cheddar and mozzarella cheeses ,and place on the top rack of the oven for 25-30 minutes. Long enough to melt the cheese and heat the casserole through.

  6. This recipe works well for meal prep. You can easily freeze any leftovers and thaw to reheat for a quick and easy weeknight dinner.

If you liked this recipe, try these:

Muffin Cup Vegan Lasagna

One Pot Creamy “Chicken” Pasta

Vegan Italian Potato Roll Up

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Vegan Italian Potato Roll Up

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it. So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up! My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies. This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.

INGREDIENTS:

  • 2-3 russet potatoes, peeled (I used 2 large potatos)

  • 1/2 batch tofu ricotta

  • 1 package vegan sausage (I used Lightlife)

  • 16 oz fresh spinach

  • 1/2 to 1 cup marinara sauce

  • 1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.

  2. Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.

  3. Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.

  4. While the potatoes are baking, prepare the ricotta according to instructions.

  5. Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.

  6. Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.

  7. Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.

  8. Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.

  9. Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.

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