I made sheet pan lasagna a few weeks ago for the first time.
It turned out great except that the store-bought cheese I used for it was disappointing and that kind of ruined the whole dish, sadly.
So this was my “revenge” lasagna.
Here are the building blocks…
My go-to Tofu “sausage”.
This is my favorite tomato sauce right now.
Homemade fresh lasagna sheet.
Vegan cashew cheese.
Vegan basil ricotta “cheese”.
My sheet pan lasagna only has three layers.
The first layer was the mixture of tomato sauce, tofu “sausage”, and sauteed garlic/king mushrooms.
The second layer was the lasagna sheet.
And then I topped it off with the cashew cheese and basil cheese AFTER it was baked.
I stacked two pieces so that it looked like “real” lasagna with extra layers.
So good!
Making vegan cheese myself was worth the effort.
I’ll definitely make this lasagna again.
My husband loved it too.
I saw a picture of this cake on one of our favorite vegan cafe, Kind Kulture’s SNS, and I quickly messaged the cafe if they still had it.
As soon as I got a positive response, we were out the door.
This was peanut butter cheese cake, and it was delicious!
Perfectly sweet (meaning not overly sweet).
Next time I want to try one of these (or all of them!).
