This carbfest, vegan lasagna sandwich, offers layers of vegan lasagna between two slices of bread. To make it extra yummy, we'll add a bit more marinara and extra vegan ricotta too. This sandwich is a feast that's worth the effort!
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Prepare vegan lasagna according to directions. Set aside to cool.
Prepare vegan ricotta according to instructions. Set aside.
Combine the vegan butter with the minced garlic. Stir together.
Coat cut sides of buns with the garlic butter. Place on buns on prepared pan, cut sides up. Cook for 5 minutes, until buns are lightly toasted. Remove from the oven. Transfer buns to a wire rack or plate.
Place red bell pepper slices on the pan (the one just used for the bread). Drizzle with oil and use tongs to coat. Place the pan back in the oven and cook for 5–10 minutes until tender. Remove from the oven and set aside.
Vegan Lasagna Sandwich Assembly
To make sandwiches, Cut the vegan lasagna into approximately 4" squares. Place on top of the bottom slice of the toasted bun. Top with roasted red peppers, vegan ricotta, and marinara sauce. Add the top slice of the toasted bun. Repeat with the remaining buns.
These sandwiches are best when eaten immediately after assembly. Otherwise, the bread can get soggy. Individual ingredients can be covered and refrigerated. Then individual sandwiches can be made throughout the week.