Flaky Biscuit Topped Lasagna Casserole

"Happiness? A good cigar, a good meal, a good cigar and a good woman - or a bad woman; it depends on how much happiness you can handle." -George Burns

Give Your Taste Buds the Gift of Happiness With My 'Badass Lasagna Casserole' Recipe

1 14oz block tofu, drained

¼ cup olive oil

1 tsp dried rosemary
1 tsp dried thyme

½ tsp sea salt

¼ tsp black pepper

10 oz vegan “meat” (I used Boca - see my tip at the bottom)

1 small onion, chopped

3 cloves garlic, chopped

2 tbsp olive oil

1.5 cup frozen broccoli cuts, thawed

1 lb and 1 cup pasta sauce

8 oz oven-ready uncooked lasagna, broken up into pieces

Olive Oil Biscuit dough

Preheat oven to 375 degrees. Blend first 6 ingredients in blender or food processor until creamy. Set aside, this is your rosemary and thyme tofu ricotta. Then heat olive oil in a skillet on medium heat and sweat onion and garlic until aromas are released. Saute veggie “meat” until browned. Then dump everything (broken bits of uncooked lasagna, tomato sauce, broccoli, tofu ricotta, veggie “meat”) into a casserole dish/ pan (I used a 3 qt). Mix it all up until everything is evenly coated and thoroughly incorporated. Make Olive Oil Biscuits (this takes just minutes - what a quick and easy biscuit!) dough. Stretch and form dough on top of casserole in your desired pattern. Bake for 30- 35 minutes. Let settle before cutting into it. Enjoy!

Recipe Tips:

-Be sure to coat the uncooked pasta pieces nicely with the casserole to ensure they cook well.

-If you are mixing and notice you haven’t broken the lasagna pieces small enough or to your liking, no worries.  Just press down on them gently with your wooden spoon when mixing everything together in the baking dish. 

-This is a great dish to prepare earlier in the day or in advance using a baking dish with container lid. Just follow all the directions except the baking part and store in refrigerator until ready to bake.


-If you don't have any veggie "meat" on hand but have vegan burgers, you are in luck! I often (and in this case) use Boca Burgers in place of ground veggie "meat". For this recipe I microwaved 4 burgers just enough to defrost, then mash and crumble before sauteeing. Its sometimes even cheaper to do this since veggie burgers are so moderately priced.

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