Vegan Chicken Substitute and Broccoli Lasagna

Vegan Chicken and Broccoli Lasagna:

Ingredients:

• 12 lasagna noodles
• 2 cups vegan chicken substitute, chopped
• 2 cups broccoli florets
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 3 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegan mozzarella cheese, shredded

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, sauté the vegan chicken substitute, broccoli florets, chopped onion, and minced garlic over medium heat until the vegetables are tender and the chicken substitute is lightly browned.
4. In a separate saucepan, melt the vegan butter over medium heat.
5. Whisk in the all-purpose flour and cook for 1-2 minutes.
6. Gradually add the unsweetened almond milk, whisking constantly to avoid lumps.
7. Add the nutritional yeast, dried basil, dried oregano, salt, and black pepper.
8. Bring the sauce to a simmer and cook for 5-7 minutes until thickened.
9. Add 1 cup of the shredded vegan mozzarella cheese to the sauce and stir until melted.
10. In a 9×13 inch baking dish, layer 4 lasagna noodles, 1/3 of the vegetable mixture, and 1/3 of the sauce.
11. Repeat the layers twice more, ending with a layer of the remaining sauce.
12. Sprinkle the remaining 1 cup of shredded vegan mozzarella cheese on top of the lasagna.
13. Cover the baking dish with foil and bake for 25 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and lightly browned.
15. Let the lasagna cool for a few minutes before slicing and serving.