AFC Shepherd’s Lasagna


Not your traditional SHEPHERD PIE! YET, just as tasty and more. Red-skinned potatoes with Dairy Blue Cheese Dressing! Fresh spinach. Simple Truth Meatless Crumbles that taste like beef only better. Veggie Saute with cabbage, green beans and mushrooms! Even a WILD BROWN GRAVY. Topped with garlic panko crumbs!

Serves 6-9

Preheat oven to 400 degrees

VEGGIE/MEAT SAUTE:  Makes 6 cups

2 T. extra virgin olive oil

1/2 c. thinly sliced celery, on the diagonal

1 c. diced onion, 1/2 inch squares

1 c. diced green pepper, 1/2 inch squares

2 c. cut green cabbage, 1/2 inch squares

1 t. salt plus to taste 

fresh grind pepper to taste

2 c. SIMPLE TRUTH MEATLESS CRUMBLES, frozen – place in 4 c. boiling water, stir till separated, then immediately strain over bowl and measure out 2 c. liquid for later

6.5 oz. can mushrooms stems and pieces including liquid from can

3 c. cooked cut green beans

1 T. jarred minced garlic

In extra-large skillet, over medium heat, melt oil. Add celery, onion, green pepper, cabbage, salt and pepper. Saute till partially wilted and a little brown-tinged on the edges of the onion.

Add crumbles. Stir to distribute. Cook till veggies are soft and crumbles cooked throughout.

Add mushrooms plus liquid from can, green beans and garlic. Stir well and cook about 10 minutes on low heat. 

Adjust for salt and pepper. Turn heat off.

WILD GRAVY: Makes 3-3/4 cups

2 c. liquid from thawing crumbles

2 lg. VEGGIE BOUILLON CUBES – I used Edward & Sons brand

12 oz. jar sweet red roasted peppers, cut into 1/2 inch squares, including liquid

1 t. salt

1 t. mild curry powder

1/2 t. cumin

1/4 t. ground allspice

2 t. dried basil

fresh grind black pepper to taste

2 T. light brown sugar

juice of 1 lg. lemon – 3 T. strained

1 T. jarred minced garlic

1/2 t. liquid smoke

1/4 c. ketchup

2 T. light sesame seed oil

1/4 c. fresh chopped cilantro

1/4 c. flour mixed with 1/2 c. water in jar with tight fitting lid and shaken vigorously till smooth

Combine all gravy ingredients, except flour and water. Cook for about 10 minutes on medium-low heat, slow boiling, to meld flavors.

Only after gravy has cooked for 10 minutes, add liquid flour, stirring continuously till thickened. Stir for about a minute or two longer.

Reduce heat to low and continue to cook for 30 minutes or longer, stirring as needed. Set aside.


3 lbs. sm. red skinned potatoes, scrubbed well, eyes removed, cut into 3/4 inch cubes – no need to peel


3 T. white vinegar

3 lg. tight, fistfuls fresh spinach

3 T. margarine


  • If you refrigerate mashed potatoes overnight before assembling the lasagna, you’ll need an extra 1/4 c. of dressing, since they harden more than russet potatoes.

salt and fresh grind black pepper

Place potatoes in large pot with lots of water plus salt and vinegar.

Bring to boil, reduce heat to a small boil, and cook till fork-tender.

Add spinach to the potatoes/water, submerging under and around the spuds. Cook till tender (undercooked spinach will be stringy to the tooth), drain in colander, place in large mashing bowl.

Mash till lump-free as possible – do not use mixer or processor.

Add margarine, continue to mash till margarine melts throughout.

Add Daiya blue cheese dressing and using spoon, spread evenly as possible throughout these fine spuds. 

Salt and pepper to taste. Set aside.


1 T. margarine

1 c. plain Panko crumbs

1 t. garlic powder

1/2 t. salt

fresh grind black pepper to taste

In medium skillet, over low heat melt margarine.

Add Panko crumbs, garlic powder, salt and pepper. Stir around the skillet to moisten all crumbs, then keep stirring till lightly golden. Set aside.


In a 9 x 13 inch baking dish place veggie/meat saute – even out the top.

Evenly spoon 1-1/2 cups gravy over the veggie/saute.

Evenly spoon potatoes over the gravy.

Evenly distribute bread crumbs over potatoes.

Bake, uncovered, on middle rack, in preheated 400 degree oven for 35-45 minutes or till crumbs on top are golden and you can see some liquid bubbling up the sides.

Remove from oven and let set 10 minutes before cutting or spooning to serve.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Browse @ Your Leisure

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: