Name: Vegetable Vegan Lasagna
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: null null extra-virgin olive oil (for drizzling); 8 oz cremini mushrooms (stemmed and quartered); 1 null red bell pepper (stemmed, seeded, and cut into 1-inch pieces); 1 null zucchini (cut into 0.5-inch pieces); 0.5 null yellow onions (cut into 0.5-inch pieces); null null sea salt (to taste); null null black pepper (to taste); 15 null lasagna sheets (regular style); 3 cup marinara sauce (or one 24-ounce jar); 3 cup fresh spinach (packed); 2 cup vegan mozzarella (grated); 0.5 cup vegan parmesan (grated); null null fresh basil (for garnish); 3 cup vegan ricotta (tofu or nut based); 3 clove garlic cloves (grated); 2 tsp lemon zest; 1 tsp sea salt; null null black pepper (several grinds)

Instructions

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1

Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly grease a 9x13-inch baking dish.
2

Arrange the cremini mushrooms (8 oz), red bell pepper (1), zucchini (1), and yellow onions (0.5) on the baking sheet. Drizzle with [null null extra-virgin olive oil], season with [null null sea salt] and [null null black pepper], and roast for 20 to 25 minutes until tender. Reduce oven heat to 400°F.
3

Boil the lasagna sheets (15) in salted water according to package instructions until al dente. Drain and lightly coat with oil to prevent sticking.
4

In a large bowl, combine the vegan ricotta (3 cup), garlic cloves (3 clove), lemon zest (2 tsp), sea salt (1 tsp), and [null null black pepper].
5

Spread 1 cup of marinara sauce (3 cup) in the bottom of the baking dish. Add a layer of noodles, half of the ricotta mixture, half of the fresh spinach (3 cup), half the roasted vegetables, and 2/3 cup more sauce.
6

Repeat the layers: noodles, remaining ricotta, remaining spinach, remaining vegetables, and 2/3 cup sauce. Top with the final layer of noodles.
7

Spread the remaining sauce over the top and sprinkle with vegan mozzarella (2 cup) and vegan parmesan (0.5 cup). Bake at 400°F for 30 minutes until bubbling. Let rest for 20 minutes before serving with [null null fresh basil].