SafePlates

Ingredients

• 12 lasagna noodles, preferably whole wheat
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 2 cups spinach, chopped
• 2 cups mushrooms, sliced
• 1 jar (24 oz) marinara sauce
• 1 cup dairy-free ricotta (made from tofu or almonds)
• 1 cup dairy-free mozzarella shreds
• 1/4 cup nutritional yeast
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
4. Add the bell pepper, zucchini, eggplant, and mushrooms to the skillet. Cook until the vegetables are tender, about 7-10 minutes.
5. Stir in the spinach and cook until wilted. Season the vegetable mixture with salt and pepper.
6. In a mixing bowl, combine the dairy-free ricotta, half of the dairy-free mozzarella, nutritional yeast, and fresh basil. Mix well.
7. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a baking dish. Layer four cooked noodles over the sauce, followed by half of the vegetable mixture, and a layer of the ricotta mixture.
8. Repeat the layers, ending with a final layer of noodles topped with the remaining marinara sauce and dairy-free mozzarella.
9. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
10. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your dairy-free classic lasagna!