SafePlates

Ingredients

• 9-12 lasagna 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 shreds
• 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 lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a pan, heat olive oil over medium heat. Add zucchini, yellow squash, bell pepper, and mushrooms. Sauté until vegetables are tender. Season with salt, pepper, oregano, and basil.
4. In a baking dish, spread a thin layer of marinara sauce. Layer three lasagna noodles over the sauce.
5. Spread half of the vegan ricotta over the noodles, followed by half of the sautéed vegetables and half of the spinach. Sprinkle some vegan mozzarella over the top.
6. Repeat the layering process with three more noodles, the remaining ricotta, vegetables, and spinach. Top with the final three noodles and the remaining marinara sauce. Sprinkle the remaining vegan mozzarella on top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
8. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy your delicious vegan lasagna!