SafePlates

Ingredients

• 9-12 lasagne noodles (check for egg-free, vegan-friendly)
• 2 cups marinara sauce
• 1 cup vegan ricotta (made from tofu or cashews)
• 1 cup vegan mozzarella shreds
• 1 cup chopped spinach
• 1 zucchini, thinly sliced
• 1 bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagne noodles according to package instructions until al dente, then drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the bell pepper, zucchini, and spinach, cooking until they are just tender. Season with salt and pepper.
4. In a baking dish, spread a thin layer of marinara sauce. Layer three lasagne noodles over the sauce, then spread a layer of the sautéed vegetables, a layer of vegan ricotta, and sprinkle some vegan mozzarella.
5. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and vegan mozzarella.
6. Cover the 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.
7. Let the lasagne cool for 10 minutes before slicing. Garnish with fresh basil leaves before serving.