Vegetable Lasagna
This hearty vegan lasagna is packed with zucchini, mushrooms, carrots, and yellow squash, layered with a creamy spinach ricotta and flavorful marinara sauce. It's a comforting and wholesome dish, perfect for family meals or meal prepping.
Instructions
- 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.
Nutrition Facts
Per portion