While carbo-loading for the marathon on Saturday, we decided that we would make personal lasagnas! This would also work excellent if you really want lasagna but don’t want to make a huge amount of it.
Instead of using noodles (which you also could easily do), we used polenta and then layered each dish with sauce, veggies and ‘gimme lean sausage‘. As we’ve said before, we don’t really like to use the fake meat products but also don’t mind every once-in-awhile, and this would be great if you want to share it with someone who maybe isn’t too sure that vegan lasagna can taste good!
This is really more of a tutorial than recipe and you can change it to suit your needs/personal taste. Additionally, we used pre-made sauce because we already had a container open so this saved us time! We do love to make our own though 🙂
Personal Pan Lasagna
- Polenta (we used about 200g/2 servings of Food Merchants Sundried Tomato but feel free to use homemade or whatever flavor you prefer)
- Pizza/Pasta/Homemade Sauce
- 1/2 Yellow Bell Pepper
- 1/2 onion
- 4 Oz. Gimme Lean Sausage (or protein of choice)
- 1/8 cup pumpkin puree’ (optional)
- Sriracha (optional)
- Nutritional Yeast
- Italian Spices
- Garlic Salt
- Other Add-In Ideas: Vegan Cheese (we like Daiya), Mushrooms, roasted squash, zucchini, kale, etc.
– Preheat oven to 400 F.
– Sauté the veggies and season with the spices, to taste. Also, sauté your meat alternative (‘sausage’, tempeh, ‘hamburger’, etc.). This allows the ingredients to have more flavor in the final dish.
– Spray your baking dish with cooking spray and spread a thin layer of sauce on the bottom (how much you use will depend on the size of your dish).
-Top this layer with a layer of Polenta.
– If using, mix the pumpkin with 1/4 cup of the sauce and sriracha, to taste; top the polenta layer with the mixture.
– Layer your veggies/sausage next.
-Continue layering (sauce, polenta, veggies) until you have reached the top of your dish. You can really layer however you please, but putting the sauce on top of the polenta helps it soak up the flavor. Finish with a top layer of sauce and then cover with tin foil. Another option is to top the dish with sliced bell pepper.
– Bake in the oven for about 30 minutes. Again, the timing will vary slightly with the dish you use, so check to see if the lasagna is heating up in the center. In about the last five minutes of baking, remove the tin foil and broil until the top is crispy and the cheese (if using) is melted.
What do you think about Carbo-Loading before a race?
Do you have any unique/different ingredients that make your lasagna ‘extra special’?