Believe us when we say - this vegan lasagna tastes as good as it looks! It's loaded with veggies and vegan cheese and your favorite pasta sauce for a hearty, comforting and absolutely amazing whole food, plant-based lasagna!
Ingredients:
Zucchini (Marrow)
Yellow Squash
Carrots
Onion
Garlic – fresh is best, but can sub with 1 teaspoon garlic powder
Mushrooms – can substitute with diced red bell pepper
Spinach – fresh or frozen
Vegan Cheese
Lasagna noodles – regular or no-boil
Pasta sauce – make homemade marinara sauce or use your favorite (pref sugar-free).
Italian seasoning – sub with thyme, basil or marjoram
Olive oil – or your favorite oil
Salt + pepper
How To Make Vegetable Vegan Lasagna
Cook noodles. Start by cooking the noodles according to package directions, set aside. If using no-boil lasagna noodles skip this step.
Saute Veggies. Next, saute veggies, takes about 10 – 12 minutes.
Make spinach ricotta. Mix the spinach and vegan ricotta together while veggies are cooking.
Layer. There are 3 noodle layers. 1. Spread a little sauce on the bottom of the dish, add a layer of pasta, top with ½ ricotta/vegan cheese and ½ vegetables. 2. Add another layer of pasta, ½ of the remaining sauce, then the rest of the ricotta, then vegetables. 3. Add one more layer of pasta and top with the remaining sauce.
Bake. Place, covered, on the center rack of the preheated oven set at 190 degrees C. and bake for 40 minutes. Let rest covered for 5 minutes, remove the cover and let cool 10 minutes.
This recipe is from The Simple Veganista