SafePlates

Ingredients

• 9-12 lasagne noodles (ensure they are vegan)
• 2 cups marinara sauce
• 1 cup vegan ricotta (made from tofu or cashews)
• 2 cups chopped spinach
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 cup vegan mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried oregano
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagne noodles according to the package instructions until al dente, then drain and set aside.
3. In a pan, heat the olive oil over medium heat. Add the zucchini, yellow squash, bell pepper, and mushrooms. Sauté until the vegetables are tender. Season with salt, pepper, oregano, and basil.
4. In a baking dish, spread a thin layer of marinara sauce. Layer three lasagne noodles over the sauce, then spread a layer of vegan ricotta, followed by a layer of sautéed vegetables, and a handful of spinach. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and vegan mozzarella cheese.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
6. Allow the lasagne to cool for 10 minutes before slicing and serving. Enjoy your delicious vegan lasagne!