I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.
Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.
- Mushroom-Pepper Ragout
- Alfredo Sauce
- GF No Cook Lasagna Noodles
- Marinara Sauce (or your favorite Pasta Sauce)
- Nutritional Yeast Flakes
- Vegan Cheese Shreds
Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.
For the base spread some Marinara on the bottom of the pan.
Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.
Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.
Layer pasta sheets on top of the ragout and nutritional yeast layer.
Add another layer of mushroom ragout.
Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.
Pour marinara on top of Alfredo and swirl the two sauces.
Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.
Bake for about 55 minutes.
Serve. Eat. Enjoy.