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 shreds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil 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 garlic, zucchini, squash, bell pepper, and mushrooms. Sauté until vegetables are tender, about 5-7 minutes. 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 vegan ricotta, followed by a layer of sautéed vegetables, and a handful of spinach.
5. Repeat the layering process until all ingredients are used, finishing with a layer of noodles topped with marinara sauce and vegan mozzarella shreds.
6. Cover the 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.
7. Let the lasagne cool for 10 minutes before slicing. Garnish with fresh basil and serve warm.