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Make-and-Bake Full-Size Veggie Lasagna

Lasagna-everyone loves this Italian classic that we will make healthier by making our plant-based fillings and cheeses. It is so flavorful that no one will miss the animal products.

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Make-and-Bake Full-Size Veggie Lasagna

Make-and-Bake Full-Size Veggie Lasagna

Lasagna-everyone loves this Italian classic that we will make healthier by making our plant-based fillings and cheeses. It is so flavorful that no one will miss the animal products.

Pricing
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Registrations Closed

About

Make a full-size vegan lasagna you can customize with your seasoning and ingredient choices. You'll learn how to turn lentils, walnuts, and mushrooms into a savory “meat” and how to make a tofu-almond “ricotta cheese."

Lots of additional veggies will be available to include, along with a fantastic, low-fat vegan sausage. You'll finish your creations by learning how to create an excellent, melty, cashew-mozzarella for the top (you can save that recipe for dairy-free pizza, too).

After we cook, we'll enjoy a sample of some lasagna in class.

Details

A materials fee of $45, included in the price of the class, will cover everything you need, including a lasagna baking pan that you can take home and recreate the recipes in this class whenever your heart desires.

Class Policies

  • Ages 16 and up are welcome.
  • You must wear closed-toe shoes to class.
  • You must be registered for the class (no drop-ins).
Instructor
Nancy Travis

Nancy Travis is passionate about plant-based lifestyles and diets, and has decades of experience in cooking, serving, and educating people about vegan cuisine. She has formal culinary training in vegan, plant-based whole food and macrobiotic cooking and has a certification in plant-based nutrition. She has owned a vegetarian restaurant in Seattle and a vegan café on Bainbridge Island and has worked as a personal chef for many years. Nancy is a trained vegan hospitality consultant and a certified vegan lifestyle coach and educator. She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.

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