Not Quite Lasagna

  
I love lasagna, but it always takes me forever to make and the noodles are usually my biggest frustration point. One night I decided to use very different ingredients and layer them together like lasagna. We scarfed this down!

  
It was so good we didn’t even have leftovers. And it’s gluten free!

What you will need:

4 good sized red potatoes, washed and pricked with a fork. Red potatoes are usually small, so I picked out the bigger ones

1 bunch of kale, stems removed and torn into desired size

1 big jar vegan spicy spaghetti sauce

1 batch of Alfredo sauce

Preheat oven to 450. Place potatoes in a microwave safe dish with lid, cook on high for 10 minutes. While cooking, begin making the Alfredo sauce. When microwave dings, use an oven mit to make sure the potatoes are soft/done. If done, set potatoes onto a cutting board to cool. If not done, cook another 2 minutes and check again.

Using the same microwave safe dish with cover, place all kale and 2 to 3 tablespoons of water in dish and cover. Cook in microwave on high for 5 minutes to steam. Set aside to cool.

Finish Alfredo sauce and pull out lasagna dish. Once potatoes are cool enough to touch, use a sharp knife to gently slice into 1/2 inch circles.

Layers-

Spaghetti sauce

Potatoes

Kale

Alfredo sauce

Spaghetti sauce

Potatoes

Kale

Alfredo sauce

Spaghetti sauce

Place in oven and bake for 20 to 30 minutes or until bubbling. Yummers!

Written by Deanna Meyler

Certified Vegan Lifestyle Coach & Educator. Sharing an everyday approach to being vegan.

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