Supreme Summer Pizza Lasagna

Whoa, what an interesting name for a recipe, right? Seriously though, this slice of lasagna is like a slice of supreme veggie pizza.

Make that a delicious, guilt-free slice.

All the time spent chopping and slicing the veggies were so worth it! The wonderful flavors and textures of the finished product were very rewarding. =) If you want to save time in the kitchen, I suggest you use a mandolin to slice some, if not all, the veggies. Just please be careful and keep your fingers safe.
This amazing recipe was inspired by the new and growing website, Living Beyond the Box. I altered things just a tad bit, as you can see below. Click here for the original recipe.


Supreme Summer Pizza Lasagna
serves 6

oil spray
6 pieces of whole wheat or gluten-free lasagna pasta, cooked (OR 8 pieces of no-boil lasagna pasta)
1 24-ounce jar of marinara sauce
1 portabella mushroom cap, sliced
1/2 small eggplant, sliced
2 cups kale, torn
1 medium red bell pepper, sliced
1 medium zucchini, thinly sliced into rounds
1 bag of mozzarella Daiya cheese
salt and pepper, to taste

optional: Boca crumbles or ground seitan for added protein or for a meat-like taste and texture

1. Lightly spray the bottom of a large casserole dish with oil and add about a cup of the marinara sauce. Make sure the sauce covers the bottom of the dish evenly. Preheat the oven to 350 degrees F.
2. Arrange the lasagna in layers as follows: pasta, sliced mushrooms, sliced eggplant, chopped kale, a couple dashes of salt and pepper, cheese, more marinara sauce, a final layer of pasta, sliced bell peppers, sliced zucchini, the last of the cheese, and more marinara (if you have some left over).
3. When the oven is done preheating, cover the casserole dish with aluminum foil and bake for 45 minutes. If you want to add Boca crumbles or ground seitan, carefully remove the lasagna after 35 minutes of baking to sprinkle the "meat" on top. Then, bake for another 15 minutes.
4. Carefully remove dish from the oven and let sit for about 15 minutes before slicing to avoid a mushy texture. Serve immediately with a few dashes of ground pepper and vegan grated Parmesan from Galaxy Nutritional Foods.

A delight for even the omnivorous.

I absolutely loved it! Cheesy, carby, and brimming with summer vegetables. If you wish, you can use a different kind of vegan cheese instead of Daiya. I just personally know how great Daiya cheese is and I highly recommend the stuff (ahem, the good stuff).

Aside from Daiya, these are the other ingredients that I personally used:

Hail (ground) seitan.

The lasagna noodles were from Gia Russa and they were pre-boiled. How interesting, right? It made cooking time so easy and quick and it also saved tons of kitchen space! You should totally check it out.

Though this recipe can be made gluten-free, the nutrition facts below represent the use of whole wheat pasta. The calculations also do not take into account the use of Boca crumbles or ground seitan.


Nutrition Facts per Slice
(out of six servings)

Calories: 328
Fat: 11.8g
Carbs: 46.6g
Protein: 9.6g
Fiber: 8g
Calcium: 98.3mg

It was so good that Rick and I had another helping! You can do the math for that. ;) I'm especially loving the fiber and protein content of just one slice. Good stuff.

A pic of when the lasagna was just taken out from the oven. Mmm...

Since I didn't use all of the lasagna pasta, I'll definitely be making this again (I can't wait!). Until then, I'm having leftovers for lunch or dinner tomorrow.

If you want lasagna but don't want to chop a lot of veggies, then you might be interested in trying out the classic tofu lasagna that I made last year in late November.


Toodles!