If you have been following me for awhile, you know that I love to collect pasta. Yes, collect. If I see a new pasta shape that I haven’t used in a recipe before, I buy it. When I found these (Mafalda) mini lasagna noodles, my mind immediately jumped to Lasagna Helper. But this isn’t just any Lasagna Helper, it’s Grown Up Lasagna Helper! Ooh la la 😉
I begin by sauteeing the onion in a small amount of oil and then it’s time to build the flavors with minced garlic, vegetable broth, diced tomatoes, tomato paste, sugar, parsley and Italian seasonings. Season with Mrs. Dash Italian blend (or something similar), adding salt and pepper to taste. Now it’s time to add the dried pasta, bring it to a boil, then reduce the heat to a simmer and cover for about 20 minutes.
So far things have been pretty traditional, right? But what sets this Lasagna Helper apart is how I serve it. You may have seen my review of Field Roast’s vegan CHAO cheese slices on my 2nd site, Living Vegan. I decided to take it a step further and see if I could grate the slices. It was surprisingly easier than it sounded. I stacked them up, held them together and it grated perfectly! It even melted on top of the pasta and that is why this is quickly becoming my favorite vegan cheese.
I decided I wanted this to be a three cheese lasagna, so I also added a sprinkle of vegan parmesan (or nutritional yeast if you prefer), and a scoop of vegan ricotta in addition to the shredded CHAO cheese. I use the Tofutti brand of vegan ricotta because it is so close in texture to the real deal. If you have it in you to make homemade cashew ricotta, that would be amazing as well.
Serve with homemade garlic toast and you have yourself a pretty awesome homemade Grown Up Lasagna Helper.
Did you make this recipe for Grown Up Lasagna Helper? If so, leave me a comment below and let me know what you thought.
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PIN IT FOR LATER!
- 1 tbsp Oil of your choosing
- 1 small Onion diced
- 1 clove Garlic minced
- 2 c Vegetable Broth
- 14.5 oz. can Diced Tomatoes
- 2 tbsp Tomato Paste
- 1 tbsp Sugar
- ½ tsp Italian Seasoning Blend
- 1 tbsp Parsley
- Salt & Pepper to taste
- Malfada (mini lasagna noodles) or other similar-sized Pasta
- Vegan Parmesan or Nutritional Yeast
- Vegan Cheese Shreds (I used CHAO Cheese and grated it)
- Vegan Ricotta or homemade Cashew Ricotta
In a large skillet, add 1 tbsp oil and the diced onion. Saute for 3-5 minutes or until tender.
Add minced garlic and saute for 1 minute.
Add the vegetable broth, diced tomatoes, tomato paste, sugar, Italian seasoning, parsley, salt and pepper. Bring to a boil.
Add the noodles and reduce heat, simmering covered for about 20 minutes.
Ladle into bowls with a dollop of vegan ricotta, a sprinkling of the vegan parmesan and vegan shredded cheese.
Garnish with fresh Italian parsley and serve with homemade garlic toast.