Easy Vegan Lasagna with Garlic Crescent Rolls
Discover this hearty and ooey gooey lasagna recipe that you’ll be shocked to know is vegan! Take the guesswork out of tonight’s dinner with this recipe that uses mostly already prepared items to make it come to life.
Easy Vegan Lasagna with Garlic Crescent Rolls
Hello Sweet Friends! I have a fantastic recipe to share with you all – an easy vegan lasagna that is a staple in our household for those nights when you want it to look like you put in a lot of effort to dinner but really didnt! LOL! And the best part? We’re going to make it super simple by utilizing some pre-prepared items from the grocery store. Let’s dive right in!
What You’ll Need for this Recipe
- oven ready lasagna
- your favorite pasta sauce
- bay leaves
- onion powder
- garlic powder
- veggie ground (our favorite is Gardein brand)
- shredded vegan mozzarella style cheese
- vegan cream cheese (GAME CHANGER!)
- olive oil for frying
- crescent rolls
- garlic powder to sprinkle
- shredded vegan cheese
Discover this hearty and ooey gooey easy vegan lasagna recipe that you’ll be shocked to know is dairy free! Take the guesswork out of tonight’s dinner with this recipe that uses mostly already prepared items to make it come to life.
Preparing the Sauce
Now, let’s talk about why this recipe is an absolute game-changer. By using pre-made items from the grocery store, we’re able to save so much time and effort without compromising on taste. After all, isn’t convenience the name of the game when it comes to our busy lives?
First, preheat your oven according to the instructions on the lasagna noodle package. While the oven is getting nice and toasty, let’s work on the filling.
In a large skillet over medium heat, add a drizzle of olive oil and sauté the veggie ground with the bay leaves, onion powder and garlic powder until it’s nicely browned. If you like your sauce to be a touch less acidic, I like to add a sprinkling of brown sugar here. (Italian friends, don’t hate me!)
Add the jars of your favorite tomato sauce to the veggie ground, bring to a quick boil and then allow to simmer for at least 15 minutes. (If you’ve got more time, the longer you simmer the better tasting it will be!)
Layering the Lasagna
Time for the best part of making lasagna: layering the ingredients! Start by adding a light layer of sauce to the baking dish so the noodles don’t stick. Next add the lasagna noodles followed by a more generous addition of sauce. This next step is a game changer! Open up your packages of vegan cream cheese and pop it out onto a cutting board. Cut the cream cheese in to little “dollop” sizes and distribute them around the layer of sauce (about 8 or so pieces).
Then sprinkle vegan mozzarella over the sauce and repeat with the next layer of lasagna. Continue this until you get to the top of the baking dish ending off with a final layer of sauce and mozzarella.
Bake the Lasagna
Bake your lasagna according to the package instructions, usually 350ºF for about 30 minutes with it covered then another 10 minutes uncovered to allow the cheese to melt further. Instead of using foil I use a baking sheet that I flip over to cover the top of the baking pan.
Make the Garlic Crescent Rolls
The perfect touch to this lasagna is zhuzhing up some store bought crescent rolls which happen to be accidentally vegan! Simply unroll them, brush them with a little olive oil, sprinkle with garlic powder and a little vegan mozzarella. Roll up the crescent and bake according to package instructions. Easy peasy!
I hope you try this super easy recipe that could even be made ahead of time and warmed up just in time for dinner. Don’t forget to message me on Instagram to tell me what you thought about this recipe!
Easy Vegan Lasagna with Garlic Crescent Rolls
Ingredients
- Lasagna
- 1 pkg of lasagna (oven ready)
- 2 jars of your favorite pasta sauce
- 3 bay leaves
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 pkg veggie ground (we like Gardein)
- 2 pkg shredded vegan mozzarella style cheese
- 2 pkg vegan cream cheese (GAME CHANGER!)
- olive oil for frying
- Crescents
- 1-2 pkg crescent rolls
- garlic powder to sprinkle
- 2 cups shredded vegan cheese
Instructions
1. Cook lasagna to package instructions.
2. In a sauce pan cook veggie ground in oil and add bag leaves and spices, cook until golden brown.
3. Add pasta sauce and bring to boil, then simmer for 15 mins.
4. In a 9x13 pan layer sauce, then add noodles, sauce again, DOLLOPS OF CREAM CHEESE (do not skip this!) and shredded cheese.
5. Repeat steps until all pasta is used up and end off with a layer of sauce and cheese.
6. Bake at 350°F for 35 minutes.
For crescents:
Unroll and separate crescents and sprinkle with garlic powder and cheese. Roll up and assemble on cookie sheet. Bake at 350°F for 10-12 minutes or until golden brown.
Enjoy!