Monday, February 9, 2015

Hoff's Lasagna Pasta

Hoff's Lasagna Pasta
Serves: 4
meat-free, dairy-free, egg-free

  • 1 package Whole Wheat Lasagna Noodles
  • 29 oz. can Tomato Puree
  • 1/2 cup Pasta Water (reserved)
  • 2 Field Roast Vegan Sausages (chopped)
  • 1 medium Sweet Onion (half moon slices)
  • 2 Garlic Cloves (minced)
  • 1 tsp. Italian Seasoning
  • 1 tsp. Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Sea Salt

  1. Break Pasta into random pieces and cook to al dente according to box directions
  2. Meanwhile, bring the Tomato Puree & Spices to a boil, then reduce to a simmer while Pasta cooks
  3. In a medium non-stick skillet over medium-high heat, sautee Onions until browned
  4. Add Sausage and lightly sear/brown
  5. Add Garlic and stir constantly for 30 seconds to prevent burning
  6. Stir Onions Sausage & Garlic into Sauce
  7. Once Pasta is done, combine with Sauce, add Pasta Cooking Water to thin Sauce if necessary and dig in

Hoff Thoughts: This dish would equally rock by subbing in thinly sliced Portobello Mushrooms for the Sausage.

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