Green Deconstructed Lasagna
If you're craving a comforting and hearty meal with a unique twist, this Green Deconstructed Lasagna is the perfect dish. Combining the vibrant flavors of salsa verde with tender lasagna noodles and savory vegan ground beef, this recipe delivers all the satisfying elements of a traditional lasagna in a fresh, plant-based format. It's a one-pot wonder that’s simple to make and full of bold Mexican-inspired flavors, perfect for busy weeknights.
Start by sautéing onions and zucchini until golden and caramelized, then add in the plant-based vegan ground meat to create a savory base. The addition of salsa verde brings a tangy, mildly spicy twist to the dish, while the non-dairy milkand vegetable broth provide a creamy and rich sauce that soaks into the broken lasagna noodles as they cook. For an extra layer of indulgence, add some melty, dairy-free mozzarella cheese toward the end of cooking.
Top your deconstructed lasagna with fresh cilantro for a bright finish, and you’ll have a delicious and unique meal that showcases the perfect balance of comforting textures and bold, zesty flavors. This vegan lasagna recipe offers a fun, creative way to enjoy classic lasagna flavors with a Mexican twist, and it’s as easy to make as it is delicious!
PREP TIME
10min
COOK TIME
35min
TOTAL TIME
45min
INGREDIENTS
- 2 cups salsa verde
- 1 cup non dairy plain milk, I like cashew or oat milk
- 6 cups vegetable broth
- 12 ounces lasagna noodles
- 1 package vegan ground beef (I used beyond meat (new) avocado oil based meat)
- 1 yellow onion, diced small
- 2 zucchinis, chopped small
- 1/2 - 1 cup shredded mozzarella (I used fresh mozzarella by the brand miyokos)
- Cilantro to garnish
EQUIPMENT
- Large pot
- Small pot
- Blender or food processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Sauté onion and zucchini in a pot for 8-10 minutes or until browned. Season with salt then add ground meat and cook for 10 minutes or until browned. Season with a pinch of salt and pepper.
- Add in the salsa verde, let cook into the meat for 3 minutes then add the non dairy milk, broth and the broken up lasagna noodles.
- Cook over medium heat for 14-17 minutes or until lasagna noodles are cooked. Taste and add salt and pepper to taste.
- Add optional cheese at the end of cooking and serve once melted. Garnish with cilantro!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
