Ingredients:
For the Casserole:
- 4 large ripe tomatoes, sliced
- 2 cups vegan shredded cheese (e.g., Violife, Daiya, or your favorite plant-based cheddar)
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- ¼ cup fresh basil leaves, chopped
- Salt and black pepper, to taste
For the Tomato Sauce:
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Tomato Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the crushed tomatoes, oregano, dried basil, salt, and pepper.
- Simmer for 10–15 minutes, stirring occasionally. Remove from heat.
3. Assemble the Casserole:
- Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish.
- Layer with sliced tomatoes, then vegan cheese.
- Repeat layers: sauce → tomatoes → vegan cheese. Finish with a cheese layer on top.
4. Make the Breadcrumb Topping:
- In a small bowl, combine breadcrumbs, 2 tbsp olive oil, chopped fresh basil, and a pinch of salt and pepper.
5. Add the Topping:
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake:
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for another 10–15 minutes, until the cheese is melted and the topping is golden.
7. Serve:
Let cool for a few minutes before serving. Garnish with extra fresh basil if desired.