Delicious Vegan Whole Wheat Lasagna with Mushrooms

• 1 whole Carrot
• 1 pound, 1-23 ounces, weight Portobello Mushrooms
• 2 whole Big Onions
• 1 whole Red Bell Pepper
• 3-58 ounces, weight Textured Soy Protein, Granulated
• 2 teaspoons Thyme
• Sea Salt, to taste
• Ground Pepper To Taste
• 1 Tablespoon Unrefined Oil
• 1 package Whole Wheat Lasagna Noodles (12 Oz.), (I Used Lasagna Noodles That Don't Need To Be Boiled First)
• 1 can Peeled Tomatoes ( 400g)
• Fresh Or Dry Basil, To Taste

1. Clean the vegetables.
2. Grind the carrot, mushrooms, onions and Bell pepper using your food grinder.
3. Put the mixture into a large bowl and add soy, thyme, sea salt and pepper.
4. Heat oil in a large pan over medium heat.
5. Add the vegetable mixture and saute for 5 minutes.
6. Preheat oven to 375 degrees F.
7. Put some parchment paper on the bottom of a lasagna dish.
8. Assemble the lasagna.
9. Lay down one layer of noodles.
10. Use a spatula to spread on 1/2 of the mushroom mixture.
11. Lay down a second layer of noodles.
12. Spread on the rest of the mushroom mixture.
13. Lay down the last layer of noodles.
14. Cover casserole with some aluminum foil.
15. It will cook faster.
16. Bake for about 40 minutes.
17. Remove from oven and let it sit for about 10 minutes.
18. Add the peeled tomatoes and basil into your food processor and blend.
19. Pour sauce on top of lasagna.
20. If you want you can slightly heat the sauce in a small saucepan and then pour it over the lasagna.
21. Serve warm.
22. Enjoy!

carrot, mushrooms, onions, red bell pepper, thyme, salt, ground pepper, unrefined oil, whole wheat lasagna noodles, tomatoes, fresh or

Taken from tastykitchen.com/recipes/main-courses/delicious-vegan-whole-wheat-lasagna-with-mushrooms/ (may not work)