Cooking Time: 50 minutes

Serves 4-6

What you Need:

• 1 lb vegan ground meat
• 3 cups fresh baby kale
• 1 Tbsp olive oil
• 1 box no boil lasagna noodles
• 3 cups vegan shredded mozzarella cheese
• 3 cups red sauce
• 1 pouch Haven's Kitchen Red Pepper Romesco
• Salt and pepper, to taste

 How to Make It:

1. Preheat oven to 375. Oil your baking dish and set aside.
2. In a large saute pan over medium-high heat, brown your vegan meat with olive oil. Once browned add your kale and toss until wilted. Season with salt and pepper
3. In a small bowl mix 1/2 a pouch of Haven's Kitchen Red Pepper Romesco with your tomato sauce
4. Start layering In your prepared baking dish: sauce, lasagna noodles, kale and vegan meat mixture, vegan cheese, and repeat until you've reached the top of your baking pan; make sure to finish with sauce and top with cheese
5. Cover your lasagna with foil and bake for 40 minutes. Remove foil and raise oven temp to 400 bake for an additional 5-10 minutes until the top Is golden brown
6. Allow to rest for at least 10 minutes before cutting and serving. Garnish each slice with a drizzle of more romesco sauce and enjoy!

Notes

• You can easily swap the vegan items for for non-vegan or vegetarian alternatives