Vegetable Vegan Lasagna
This comforting vegan lasagna is packed with savory roasted mushrooms, bell peppers, and zucchini layered with a zesty lemon-garlic vegan ricotta. Finished with melted plant-based mozzarella and fresh basil, it is a healthy, flavorful twist on a classic Italian dish perfect for any occasion.
Instructions
- 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].
Nutrition Facts
Per portion