Name: Vegetable Lasagna
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 9 servings
Ingredients: 1 tbsp olive oil (or 0.25 cup water (for water saute)); 1 null onion (small, diced); 2 cloves garlic (minced); 2 null carrots ((2 cups), diced); 1 null zucchini ((2 cups), diced); 1 null yellow squash ((2 cups), diced); 8 oz mushrooms (chopped); 0.5 tsp italian seasoning (optional); 1 package frozen spinach ((10 – 12 oz.), thawed and drained); 1 jar marinara ((25 – 28 oz.), about 3 cups); 9 null lasagne ((approx.), regular or no-boil); 2 cups vegan ricotta ((Cashew Ricotta Cheese or Tofu Ricotta)); null null salt (to taste); null null black pepper (to taste); null to_garnish vegan parmesan (for garnish); null to_garnish fresh basil (julienned, for garnish)

Instructions

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1

Preheat oven to 375 degrees F.
2

Noodles: Cook lasagne (9) according to package directions, set aside. If using no-boil lasagne there is no need to cook first.
3

Saute Veggies: In a large skillet, heat olive oil (1 tbsp) or water (0.25 cup) over medium heat, add onion (1 small) and garlic (2 cloves), saute for about 5 minutes. Add carrots (2), zucchini (1), squash (1 yellow), mushrooms (8 oz), italian seasoning (0.5 tsp), and a pinch of [salt] and [black pepper], continue to saute for another 5 – 7 minutes. Remove from heat.
4

Spinach Ricotta: Mix together the vegan ricotta (2 cups) and frozen spinach (1 package), mix well.
5

Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 0.33 cup of [marinara] on the bottom, spreading to coat. Add a layer of [lasagne], top with 0.5 vegan ricotta and 0.5 vegetables. Add another layer of [lasagne], 0.5 of the remaining [marinara], then the rest of the [vegan ricotta], then vegetables. Add one more layer of [lasagne] and top with the remaining [marinara]. Cover with lid or foil.
6

Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes.
7

To Serve: Add a sprinkle of [vegan parmesan] and a bit of freshly chopped [fresh basil] overtop.
8

Serves 9.
9

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.