Veg Tomato Sauce / Lasagna

One of my favorite things to make with end of the week produce is a quick tomato sauce. This entire recipe is super simple. I like to make a big batch and portion it out into deli containers to keep in the freezer. To make the lasagna pictured above you just layer the sauce with no bake lasagna sheets + vegan riccota + mozz. Bake it for 30-40 min and enjoy.

Veg Filled Tomato Sauce - in a sauce pot, heat 1-2 tbs olive oil. Add half an onion, diced (any variety) and 4-6 cloves of garlic, minced - sauté until translucent and tender. I like to add a package of Beyond Ground at this stage, break up the brick with your spoon, saute until cooked through. Add your veg, this can be anything you have on hand, especially produce that’s about to go off. I added two medium zucchinis, an heirloom tomato, handful of cherry toms, and a bunch of rainbow chard. Add a couple jars of strained tomatoes, I like these organic strained tomatoes. Not saucy enough? Add a cup or two of water/veg stock. Simmer on low for 30-45 min, stirring often. Enjoy!