SafePlates

Ingredients

• 12 lasagna sheets (vegan, pre-cooked if necessary)
• 2 EL olive oil
• 1 large onion, diced
• 2 cloves of garlic, finely chopped
• 1 zucchini, diced
• 1 red bell pepper, diced
• 200 g button mushrooms, sliced
• 800 g chopped tomatoes (canned)
• 2 EL tomato paste
• 1 TL dried oregano
• 1 TL dried basil
• Salt and pepper to taste
• 200 g vegan ricotta substitute
• 200 g vegan mozzarella substitute, grated
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 180°C.
2. Heat the olive oil in a large pan. Sauté the onion and garlic until translucent.
3. Add the zucchini, bell pepper, and mushrooms and sauté for about 5 minutes, until the vegetables soften.
4. Stir in the chopped tomatoes and tomato paste. Add the oregano, basil, salt, and pepper, and mix everything well. Let the sauce simmer over medium heat for 10 minutes.
5. Spread a layer of the sauce in a baking dish, then place a layer of lasagna sheets on top. Add a layer of vegan ricotta on top and sprinkle some of the vegan mozzarella over it. Repeat the layers until all ingredients are used up, making sure the final layer is a cheese layer.
6. Bake the lasagna in the preheated oven for about 30 minutes, until the top is golden brown and bubbling.
7. Let it cool for a few minutes before serving and garnish with fresh basil leaves.