Kitchen Arts
Make-and-Bake Full-Size Veggie Lasagna
Everyone loves this Italian classic that we'll make healthier with flavorful, plant-based fillings and cheeses.
Meeting Times
- Sun, 3/10/2024 2:00 PM - 4:30 PM
Sun, 3/10/2024
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.
Materials
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).
BARN Policies
- View BARN's Cancellation and Refund Policy
- View BARN's current COVID-19 health and safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
- Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- For those who might need physical assistance, learn more about BARN's Companion Program.
Instructors or Guides
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.
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.
